Dice the veggies into one-inch pieces. Crush the garlic.

Saut? the onion and peppers in olive oil until the onions are softened. Add eggplant, zucchini, mushrooms and garlic and saut? some more. Add the tomatoes, season with salt (or even better, concentrated vegetable stock), paprika, soy sauce and herbs. (The herbs can be rubbed between your palms to intensify the flavour.) I always add a dash of lemon juice and a pinch of vegan sugar to vegetable dishes because it seems to round everything out nicely. (When the dish contains tomatoes, I use definitely more than just a pinch of vegan sugar.)

Leave to simmer for at least 10-15 minutes so the flavours are well mixed.

Serve with rice or grains, leftovers can also be eaten cold with a slice of vegan bread. A glass of vegan red wine is nice with it as well.

Serves: 4-6

Preparation time: 45 min.

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