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Recipe submitted by m.e.y.

Vegatouille

Ingredients (use vegan versions):

    2 baby eggplants, julienned
    2 zucchinis, julienned
    1/2 cup of mushrooms, assorted & sliced
    1/2 cup of baby corn
    1 green pepper, diced
    1 red pepper, diced
    1 small red onion, diced
    4 cloves of garlic, minced
    1/2 cup of snow peas
    3 tomatoes, chopped
    1 pear, chopped
    1/2 cup of olive oil
    1/2 teaspoon each of salt
    1/2 teaspoon fresh black pepper
    1/2 teaspoon cinnamon
    1/2 teaspoon basil
    1/4 teaspoon each of dill weed
    1/4 teaspoon

    anise seeds
    1/4 teaspoon curry
    1 cup of vegetable stock
    1/8 cup white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil.  Sprinkle some salt & pepper.  Add the peppers and 1/2 of the stock.  Simmer for 2-5 minutes.  Add eggplants and zucchinis, some more salt , pepper and dill.  Fry for 5 minutes.  Remove mixture.  Put tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes.  Add mushrooms, corn and peas to pan.  Cook.  Then add curry and cinnamon.  Add the pear vegan wine and mixture, and on a low temperature cook for 20 minutes.  Serve with a stick of french bread, pita or naan vegan bread.  Enjoy!

Serves: 4.

Preparation time: 30.

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This looks so good! Gonna try it for my birthday! Thanks )

Archived comment by: sisse

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