An amazingly tasty vegetable stew, without the traditional eggplant. Made with tons of fresh veggies and just a bit of hot pepper, garlic, and coriander, the range of flavours will surprise you. This yields an enormous amount of extremely low-calorie food! Feel free to add other veggies or change the amounts of each, depending on what's lurking in your fridge.

Ingredients

175	g sweet pepper (1 pepper)
1	hot pepper
175	g onion (2 medium onions)
550	g tomato (4 medium/large tomatoes)
460	g summer squash (2 medium zucchini)
2	cloves garlic
1/2	tsp coriander
1	tsp olive oil
1	pinch salt
1	pinch pepper

Directions

1. Chop onions, sweet bell pepper, and hot pepper. Chop garlic very fine and crush with the flat of the knife blade (this releases the flavour).
   
   
2. Heat the olive oil in a pan and sautee the peppers, garlic, and onion for about 10 minutes.
   
   
3. Peel and chop the tomatoes. Chop the squash/zucchini (and peel if they are particularly thick-skinned). Add tomatoes and squash/zucchini to the pan.
   
   
4. Simmer gently for about 45 minutes. Add a small amount of water occasionally if necessary, and stir occasionally to keep from sticking.
   
   
5. Add the coriander, and salt and pepper to taste. The tomatoes get quite sweet as they cook, so make sure you add enough salt and pepper to counter this.
   
   
6. Serve with a dense, nutty bread, or on rice, or simply by itself! Enjoy! (Note that this yields 7 servings: I had '3' servings for a full supper meal, and saved the other 2 portions of '2' servings for lunches).
   
   

Categories

Tomatoes, Vegetables, Main Dish, Saute, Simmer, SteamStew, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in manganese High in magnesium High in phosphorus Very high in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sugar