VEGETABLE STEW FROM THE MARKET

After my walk through an open air market in Bozen I had the makings for a delicious vegetable stew. Here is how I made it:

I started with a red onion and chopped it.

Next came eggplant and squash, diced.

This was simmered gently with a little water till the vegetables were cooked but not mushy.

Then I added some diced tomatoes and some of the delicious Italian tomato paste for color, stirred gently and heated it through. I like my tomatoes warmed up but not cooked! This adds interest to the texture.

If you like soup, add more water. Personally I am not a fan of soup – I prefer my vegetables rather dry. You could add some good virgin olive oil before serving, if you are not counting the calories…
 

If you prefer, you could even start with the olive oil and brown the onion and eggplant for a few minutes before adding the squash and water. This will change the taste. It will be very good too! I personally prefer using the olive oil cold, if I am going to use it. It seems a shame to heat it up so much!

Some herb salt and a dollop of soy yoghurt finished this presentation.

If you don’t eat vegan try some grated parmesan cheese, or even a little sour cream. It’s good with both!

Dessert was a sliced banana with some soy yoghurt which had a little cocoa mixed in, sweetened to taste, and a dusting of cinnamon.