Assembling what there was in the fridge, I got some lovely red pepper, eggplant, mushrooms, celery, some Spanish onion and olive oil. Chopped it together in eye-pleasing proportions.
Soon I was cooking up a storm, or at least an easterly fog.
I fried it all for a bit, then added half a chopped tomato and water and basil bouillon and let that stew in a wee bit of water:
Took that over some orzo (diamond shaped pasta), green beans (with a stray asparagus) and a little salad gathering of sprouts and sliced almonds nested on the lettuce leaf.
[Originally from an April entry moved to collate recipes]]
