The variations possible with this colorful vegetable casserole are endless. Either make it with the vegetables listed here or substitute your own favorites.
2 tablespoons vegetable oil
1 small onion, sliced and separated into rings
1 medium eggplant, unpeeled, cut into bite-sized pieces
1 small sweet red pepper, cored and thinly sliced
1 or 2 cloves garlic, peeled and crushed
1 pound fresh spinach, cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed
1 small zucchini, peeled and sliced
2 medium tomatoes, cut in wedges
½ teaspoon salt
¼ teaspoon black pepper
In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
Serves 4 to 6.
country : Uganda
course : vegan dish
source : Cooking the African Way / Constance Nabwire & Bertha Vining Montgomery