About this recipe: This is a versatile recipe that can top jacket potatoes, fill crêpes, or simply be eaten on its own with good crusty bread.
Something else. My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no aubergine (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red peppers for colour -Like others, I just sauteed all the veggies together -I used organic tinned tomatoes instead of fresh..it adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of chickpeas near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely one to make frequently, and possibly once a week while the summer veggies are abundant and cheap - 24 Jul 2008
Made it healthier. When I saw this recipe, I about jumped for joy at how many vegetables it had. Just to make it even less fattening, I "healthy sauteed" everything except the onion and garlic, meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies, but cutting and sauteeing everything took quite a while. - 24 Jul 2008
Took shortcuts. this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for awhile. they turned out perfect. top this with a little parmesean cheese and it is delicious. - 24 Jul 2008