This week has unintentionally become French-themed here and I’m liking it! C’est la vie!
This favorite recipe is originally from the Plenty cookbook, but per usual I made a couple of my own tweaks. It came out DELISH and it’s not too tricky at all! Just make sure you start cooking bout 90 minutes before dinnertime.
What ya need:
7 tablespoons sunflower oil
2 small onions, chopped into 1 in. cubes
4 cloves garlic, finely chopped
1 green chili pepper, sliced
2 red peppers, sliced
1 parsnip, chopped into 1 in. cubes
1 zucchini, chopped into 1 in. cubes
1 eggplant, chopped into 1 in. cubes
1 small potato, cubed
1 cup french beans
2 tomatoes, chopped
1 tablespoon tomato paste
Salt & pepper
1 cup water
Cook like moi:
Start by prepping all the veggies. Then you can just throw them in as they’re called for (which makes the whole thing 10x easier!).
Now that your ingredients are ready to go, pour 4 tablespoons of sunflower oil into a large pot. Sauté the onion for 5 minutes, then add the garlic and sauté 5 more minutes. Add the green chili pepper, parsnip and red peppers and cook for another 5.
Using a slatted spoon, remove the cooked veggies from the oil and set aside, leaving as much hot oil in the pan as possible. Add the remaining 3 tablespoons of oil and cook the zucchini, beans, potato and eggplant for 5 minutes. Now pour the vegetables you set aside back into the pot, add your tomatoes, tomato paste, salt, black pepper and water to the pot and stir.
Cover the pot and gently simmer for 30 minutes. Next, transfer the veggies from the pot into an oven-safe casserole dish and pour about half the juice from the pot over top of the vegetables. Bake at 400 for another 30 minutes — this will allow the vegetables to absorb the juices. Serve!
We served ours over quinoa pasta, although traditionally you just eat it on its own! I think creamy polenta or risotto would be SO great with this, as well.