Ingredients:
7 tablespoons sunflower oil (or extra-virgin olive oil)
2 small onions, cut into 1 1/4-inch dice
4 garlic cloves, peeled, sliced
1/2 fresh green chili, thinly sliced
2 small red bell peppers, cut into 1 1/4-inch dice
1/2 small butternut squash, peeled, cut into 1 1/4-inch dice
1 small parsnip, peeled, cut into 1 1/4-inch dice
1 cup French green beans, trimmed
1 medium zucchini, cut into 1 1/4-inch dice
1/2 large eggplant, peeled, cut into 1 1/4-inch dice
1 small baking potato, peeled, cut into 1 1/4-inch dice
2 medium tomatoes, peeled, chopped
1/2 tablespoon sugar
1 tablespoon tomato paste
Salt and freshly ground black pepper
1 cup water
Garnish: chopped fresh cilantro
Source, details, tips and full instruction at: flyingfourchette.com
