Recipe - Improvised Vegetable Stew

1 small Eggplant
One half Butternut squash (or
"pumkin" for the Aussies on
The list!)
1 md Potato
1 Red and green bell pepper
(capsicum)
1 Heaping huge spoonful
(according to taste) cooked
Onions*
1 cn Tomatoes and juice
1 Splash red wine
1 Splash balsamic vinegar
1 Veggie stock cube
2 Cloves (few) crushed garlic
1 teaspoon Turmeric
1 teaspoon Ginger, grated
1 teaspoon Cumin
1 teaspoon Chili powder

Cut up the vegies into chunks of roughly the same size, and cook over
medium high heat in a nonstick skillet (no need to spray!)

I tossed everything around in the skillet for a while, then chucked it into
a casserole dish in the oven on mediumish heat for 45 minutes while we
went out for our predinner walk. You can adjust the seasonings to your own
taste.

I served this over rice steamed with a small handful of sultanas (golden
raisins), and it was delicious.

*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a kilo) of
onions, slice them up in the food processor, put them into the nonstick
skillet with just a little veggie stock (adding more as needed to stop
sticking) over a medium heat, not stirring too often, for about an hour.
After a while, they do stick a bit, and that's a great time to splash in a
little red wine or balsamic vinegar to deglaze the pan. Then let them cook
a little longer, until they have a beautiful caramel color and delicious,
rich aroma. I keep them stored in the fridge and add them to anything and
everything. There's nothing like them on a veggie pizza to make you forget
they don't make ff cheese in Australia (yet!)

Posted by Lori Bowen lori@zikzak.apana.org.au to the Fatfree Dig. [Vol.
11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip