A wonderful all-rounder dish. It works so well as a main course served over brown rice or pasta, but it’s equally great as a side dish with just about anything. I love making big batches of this on a Sunday night and keeping portions of it in the freezer, as it’s such an easy addition to any weeknight meal, plus it’s so simple to make in the first place.
Serves 4
4 large tomatoes
2 eggplants
2 zucchini
2 red bell peppers
4 garlic cloves
1/4 cup olive oil
1 tablespoon herbes de Provence
1 tablespoon dried thyme
3 tablespoons tomato paste
1 teaspoon honey
juice of 1 lime
2 teaspoons tamari
1 teaspoon chili powder
2 teaspoons paprika
Score a line across the bottom of the tomatoes, then place them in a saucepan of boiling water and let them heat for about 30 seconds. Drain the water and rinse the tomatoes with cold water before peeling the skins off. Chop them into small pieces, discarding the skins and seedy centers.
Chop all the other veggies into large bite-size chunks.
Crush the garlic into a saucepan with the olive oil and herbs and let them cook for a couple of minutes so that they’re bubbling. Then add all the veggies.
Place the lid on the pan and let it simmer over medium heat for 30 minutes, at which point all the veggies should be nice and soft.
Finally stir in the tomato paste, honey, lime juice, tamari, chili powder and paprika. Let everything cook together for a minute or so, then serve.
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If you have any leftover veggies in the fridge, you can add those to the mix, too. I add grated carrot, sautéed broccoli, any green leafy veg and so on to the pot and it’s always great!