By Cecilia Deferrari
Ingredients
- Sweet peppers
- Summer Squash e.g. zucchini &/or pattypan
- Onion
- Garlic (optional)
- Tomatoes (optional)
- Carrots (optional)
- Eggplant
- Sweet Corn (optional)
- Olive oil (a splash)
- Tamari or sea salt(optional)
Directions
- Chop ingredients and place in a pot with just a little water over a medium flame.
- Cook to taste.
- The eggplant will take from 20 minutes to a half hour to cook. If it seems a little watery, just drain it a bit! Or have it as soup! Add a spash of oil AFTER having cooked the dish. You may want to add a dash of tamari, for flavor or sea salt. It tastes even better if you let it sit for a day or two and also freezes nicely. You can serve this with brown rice, or millet (which absorbs flavors like a sponge ) and yogurt sauce. You can also eat this with browned, ground meat or roasted