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Categories:
onion bell peppers yellow squash eggplant garlic tomatoes cumin ground coriander chili powder Burgundy wine tomato juice tomato paste salt black pepper olive oil fresh parsley
Viewed: 19 - Published at: 2 years agoIngredients
- 1 medium onion, chopped
- 2 medium bell peppers, cubed
- 2 small yellow squash, cubed
- 1 small eggplant, cubed
- 4 garlic cloves, crushed
- 2 medium tomatoes, cubed
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 3 tablespoons Burgundy wine
- 1/2 cup tomato juice
- 2 tablespoons tomato paste
- 2 teaspoons salt
- black pepper
- 1/4 cup olive oil
- fresh parsley, chopped
Method
- Heat olive oil in large, heavy pot.
- Add garlic, spices, and onion, and salt lightly.
- Saute' over medium heat until onion egins to turn transparent.
- Add eggplant, wine, and tomato juice.
- Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
- Add squash and peppers.
- Cover and simmer 10 minutes.
- Add salt and pepper, tomatoes, and tomato paste.
- Mix well and stew until tender to taste.
- Just before serving, mix in fresh parsley.
- Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.
