Hey Everyone!! :-)
I don't know about where you are, but it's still pretty cold here. And, right about now, when the weather has been cold and dreary for a couple of months, I like to make something warm and hearty, but with plenty of bright veggies to remind me that the sun actually does still exist...somewhere. ;-) Enjoy!
Ingredients:
2 15oz cans diced tomatoes
2 15oz cans chickpeas drained and rinsed
1 cup dry red wine or 1/2 cup red wine vinegar
1.5 tbsp olive oil
2 tbsp butter
2 onions chopped fine
1 bell pepper chopped
1 zucchini diced
1 butternut squash roasted and diced
1 carrot shredded
1 eggplant roasted and diced
6 cloves garlic minced
1/2 cup fresh oregano shredded
1/2 cup fresh basil leaves shredded
1/2 tsp smoked paprika
1 tbsp paprika
1/2 tbsp red pepper flakes or chili powder (optional)
1/4 cup cornstarch slurry
Salt and pepper to taste
In a large, deep-sided skillet, add the olive oil and onions and saute until golden brown. Add the squash, zucchini, eggplant, pepper, carrots, garlic, chickpeas, dried seasonings, and butter and saute until the pepper softens. Taste and adjust salt and pepper as necessary. Deglaze the pan with the wine or vinegar and add the tomatoes and the rest of the seasonings. Reduce heat and simmer for 15-20 minutes, stirring occasionally. Taste and adjust seasonings as necessary. Add the slurry and continue simmering for 5-10 minutes. Remove from heat and serve over pasta, rice, potatoes, or by itself with a side of crusty bread.
Bon Appetit!
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