• 1 small eggplant
  
• 1/2 butternut squash (or "pumkin" for the Aussies on the list!)
  
• 1 medium potato
  
• 1 each red and green bell pepper (capsicum)
  
• heaping huge spoonful (according to taste) cooked onions*
  
• 1 can tomatoes and juice
  
• splash vegan red wine
  
• splash balsamic vinegar
  
• veggie stock cube
  
• few cloves crushed garlic
  
• 1 teaspoon turmeric
  
• 1 teaspoon ginger, grated
  
• 1 teaspoon cumin
  
• 1 teaspoon chili powder
  

Cut up the veggies into chunks of roughly the same size, and cook
over medium high heat in a non-stick skillet (no need to spray!)

I tossed everything around in the skillet for a while, then chucked
it into a casserole dish in the oven on medium-ish heat for 45
minutes while we went out for our pre-dinner walk. You can adjust
the seasonings to your own taste.

I served this over rice steamed with a small handful of sultanas
(golden raisins), and it was delicious.

*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a kilo)
of onions, slice them up in the food processor, put them into the
non-stick skillet with just a little veggie stock (adding more as needed
to stop sticking) over a medium heat, not stirring too often, for about
an hour. After a while, they do stick a bit, and that's a great time
to splash in a little vegan red wine or balsamic vinegar to deglaze the pan.
Then let them cook a little longer, until they have a beautiful
caramel color and delicious, rich aroma. I keep them stored in the
fridge and add them to anything and everything. There's nothing like
them on a veggie pizza to make you forget they don't make ff cheese
in Australia (yet)