This recipe is from Amy Weyer. I really don’t like many of these ingredients but she made it for yoga class and it was delicious! It took longer to cook than I thought (about an hour total) because all the veggies have to simmer and get soft. I will definitely make this again. Recipe is attached below for easy finding.

Group 1
1 -Onion (diced)
1 – Bell Pepper (diced)
Olive Oil
Garlic to taste
Salt/Pepper to taste

Group 2
Broth (veggie or chicken)
2 or 3 – Egg plant (cubed)
2 – Zucchini (cubed)
2 or 3 – Squash (cubed)

Group 3
Red Wine (I use one of the small bottles for a $1 usually the cab or merlot)
1 can of diced Tomatoes (or 2-3 on the vine tomatoes diced)

Cut all veggies. With the egg plant, cube it up and sprinkle lots of salt onto the eggplant and set aside (min of 10 mins.). Right before putting the eggplant into the pot you will rinse all of the salt off (apparently this gets any of the bitterness out of the eggplant).

Group 1 goes into the pot all together first. Use the olive oil to sauté the entire group. Once Group 1 is translucent in color and starting to brown, add Group 2. I add all of the veggies first and let cook for about 5-10 mins and then add the broth. I add just enough broth to keep it from burning (we also like this dish a bit soupy, so I add a bit more than what most do). I let these cook down. When veggies will start getting translucent and soft I add the Red Wine. I let it cook down more (10 mins or so), and then I add the tomatoes with the juice. I let this cook and cook. The brighter the colors the longer it needs to cook. You want it to be soft and melted together. Color is always my cue…I want it a bit muddy looking (due to the red wine soaking into everything).

For the Potatoes: wash, dry, cover with olive oil and roll in kosher salt. Put a layer of salt on the pan you are going to cook them in and place the potatoes on the pan and put in the oven at 425. Bake until soft. Do this step before even cutting up the veggies.




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