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1 tbsp olive oil
2 large white or red onions
3 jalapenos, optional
4 sweet bell peppers, preferably 2 green and 2 yellow
3 celery stalks
1 tbsp granulated sugar
2 tbsp paprika
2 tsp salt
2 tsp fresh-ground black pepper
2 tsp dried oregano leaves
2 tsp basil
796-mL can diced tomatoes
1 medium eggplant, optional
8 parsnips, peeled
4 carrots, peeled and sliced into 1/2-inch pieces
4 potatoes, cut into 1-in. pieces
500 g yellow or green beans, trimmed
To prepare sauce, heat oil in a very large heavy-bottomed saucepan set over medium heat. Coarsely chop onion and add. Sauté for 5 minutes. Meanwhile, seed jalapeño peppers and finely chop. Seed sweet peppers and cut into strips 1 inch (2.5 cm) wide. Thickly slice celery. When onions are soft, add peppers and celery. Reduce heat to low. Then, stir in sugar and seasonings. When well mixed, add canned tomatoes with juice. Simmer, uncovered over medium-to-low heat, stirring often, while preparing remaining vegetables, about 20 minutes.
Preheat oven to 350F (180C). Peel eggplant and cut into 1/2-inch (1-cm) cubes. Slice parsnips and zucchini lengthwise into strips, then cut into 2-inch (5-cm) pieces. Cut carrots and potatoes. Combine all but beans in a large turkey-size roasting pan or casserole that will hold at least 20 cups (5 L) or divide between 2 large pans. Pour hot tomato sauce over vegetables.
Cover pan with foil and bake in centre of preheated oven for 1 hour. Stir partway through. Add beans and continue cooking, uncovered and stirring occasionally, until vegetables are done as you like, from 30 to 45 more minutes. It's good served hot, at room temperature or even the next day. Refrigerated, it will keep well for at least 2 days. Freezing will soften the vegetables.
Calories 128, Protein 3.2g, Carbohydrates 28.5g, Fat 1.3g.
A melange of vegetables, enough for a big family gathering, are cooked in a large roasting pan. Both cookie maven Annabelle Phillips and food writer Don Douloff sent us this recipe, so we blended the two and added hot peppers. They suggest sopping up the juices with crusty bread.
Add sliced leeks, fennel or celeriac. Use a combination of dried herbs such as oregano, thyme and rosemary in place of oregano alone. For extra color, sprinkle with chopped fresh parsley, coriander or basil.