Serves 3 or 4
1 medium onion, chopped
2 teaspoon Olive oil and vegetable oil mixed
1 teaspoon balsamic vinegar or red wine
2 cloves garlic, chopped fine (more if you like)
1/2 of 28 oz can tomatoes (more or less)
1 medium zucchini, cubed
1 green or red pepper, diced
1/2 cup peas, frozen (or maybe some green beans)
Fresh basil ( or dried if desperate)
Vegetarian soup base (Chicken flavoured) or plain salt to taste
black pepper to taste
red pepper flakes to taste
1/2 can chick peas (10 ounces or so)
Water to add if stew thickens too quickly
Cooked white rice
Sauté the onion in the mixed oils for a couple of minutes, Add the diced green or red pepper. (Use canned roasted peppers if you want but add later) Add the minced or chopped garlic and sauté for another minute. (don’t burn garlic as it spoils the taste of everything) Add the balsamic vinegar and cook until it has mostly evaporated. Add the tomatoes plus a cup of water (more or less). Add the zucchini slices and peas or green beans. Let is all simmer covered for about 30 minutes or more, uncover and let it cook down for another 10 minutes or so until it has thickened up nicely. (add more water as required) Serve over rice. (or pasta)
OPTIONS
Black olives, chopped or whole
Egg plant sautéed
Oregano rather than basil (I prefer basil and use lots of it)
artichoke hearts, (canned in water) quartered.