So, it’s Sunday evening, and we’re hungry, and we’ve eaten all the meals we planned out. So, this:
1 red onion, chopped medium-small
1/2 white onion, chopped medium-small
1 leek, white and pale green parts only, sliced small
5 cloves garlic, minced
3 tomatoes, chopped small
1 eggplant, cubed
5 small carrots, cut into coins
1/2 small head red cabbage
1 handful fresh cilantro
Yogurt
Tomato Cilantro sauce (yes, we did cheat with this one, it’s a lovely Indian tomato and cilantro sauce.)
1. Cook the onion,s garlic, and leek, for 5 minutes with pepper and olive oil on medium-low heat.
2. Add the carrots, tomatoes, and eggplant, turn down the heat a little. Add a tablespoon of the tomato cilantro sauce. Cook for 10 minutes.
3. Add the cabbage, cover, cook for 10 minutes or until everything is cooked.
4. Add a few more spoonfuls of the tomato cilantro sauce. Stir in the fresh cilantro and let sit, covered, off heat for 5-10 minutes.
Eat with yogurt and bread or rice. We baked some bread (I know it may not sound like a quick dinner when it involves making fresh bread, but we had our no-knead bread dough in the oven, so it was easy to pull some out)
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