As we're off on holidays we are eating through the perishables. I had the last of the summer veg to use - eggplant, zucchini, capsicums - so combined them with red onion, cauliflower and pumpkin cubes. Normally I would use fresh dill (none left ....) and tomatoes but not enough tomatoes to spare as I am saving for lunchboxes. So improvised with mixed, fresh herbs from the garden, tomato paste and some balsamic vinegar. I then cooked for an hour plus until the veg had softened and the juices, herbs and tomato had all combined to make a delicious sauce. I used most of the veg I needed to use plus have the veggie basis for dinner tonight. I will be adding some crumbled feta to jazz it up though. Such a flexible, simple dish and full of flavour. Would your kids eat it?
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