I was feeling a bit silly this evening, and it is silly to leave the spiraliser in the cupboard doing nothing. So.....
The following vegetables were chopped, and they were all, except the peppers, peeled:
1 clove garlic (actually, this was crushed, but same difference)
1 chunk butternut (I would have spiralised this, but it wasn't the straight neck bit but the curvy bit that goes round the seeds, and it didn't want to)
1 pointed sweet red pepper
1 chilli pepper
The following were spiralised. If you don't have a spiraliser, of course, you may continue to chop, but I have to say I did like the difference in texture that the spiraliser gave.
1/2 sweet potato.
For the baba ghanoush dressing:
1/2 aubergine, peeled and diced
1 clove garlic
2 tbs olive oil
1 large tbs tahini
1 tbs lemon juice
A little boiling water, to slacken
Put everything into a large sauté pan or casserole dish into which you have put about a tablespoonful of cooking oil. Add the veg as they are ready, so prepare those that take longest to cook first, and stir the result every time you lift the lid. Season to taste - I used salt, pepper, soya sauce and a little
chilli sherry. When all the vegetables have been added, leave to cook for a further 15 minutes or so, until everything is cooked to your taste.
When the vegetables are cooked to your liking (I like them more cooked than many people do), stir the baba ghanoush (it isn't quite that, because that requires roasted aubergine, but almost) through the stew, and serve. It makes enough for four, and I'm debating poaching an egg in the leftovers before I serve them....
One day I shall learn that my phone casts its own shadow when I photograph my plate!!!