6 tbsp. Safflower Oil heat in a large pot, adding 1 onion peeled, minced, place in a large pot, together with 100 g eggplant cut into cubes, sauté until slightly soft; add 200 g zucchini/courgette cut into cubes, together with 100 g red pepper cut into cubes, 100 g yellow pepper cut into cubes, 100 g leek cut into rings. Season with 2 tbsp. curry powder, medium-spicy, 1/2 tsp. cumin, 1 dash salt, 1 pinch cayenne pepper stir well; add 125 ml vegetable stock and 100 ml Bouvier Selected Harvest Wine-Vinegar cover, and cook on medium high heat for 15 mins. add 125 g heavy cream stir well, simmer until the sauce thinckens. Bevore serving spray generously with Bouvier Selected Harvest Wine-Vinegar
Serve either as a side dish with fried meat, or as a main course with rice.
serves 4
