Ingredients:

• 1 small eggplant
• 1/2 butternut squash (or “pumkin” for the Aussies on the list!)
• 1 medium potato
• 1 each red and green bell pepper (capsicum)
• heaping huge spoonful (according to taste) cooked onions*
• 1 can tomatoes and juice
• splash vegan red wine
• splash balsamic vinegar
• veggie stock cube
• few cloves crushed garlic
• 1 teaspoon turmeric
• 1 teaspoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon chili powder

Directions:

Cut up the veggies into chunks of roughly the same size, and cook over medium high heat in a non-stick 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 medium-ish heat for 45 minutes while we went out for our pre-dinner 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 non-stick 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 vegan 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 (y