Vegatouille
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
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!
SO HOW'D IT GO?
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