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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Ingredients:
1/4 cup olive oil |
1 large onion, diced |
1 large eggplant, pared and cubed |
10 baby carrots |
1 red bell pepper, cored and diced |
1/2 green bell pepper, cored and diced |
2 garlic cloves, crushed |
2 (15 ounce) cans diced tomatoes, juice drained and reserved to make 1 cup |
1/2 bay leaf |
1/2 teaspoon thyme |
1/4 teaspoon rosemary |
1/2 teaspoon salt |
1/2 teaspoon paprika |
Directions:
1. Heat oil in a large skillet, and saute onions for 2 minutes.
2. Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
3. Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often. Vegetables should be tender, but not mushy.
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