Oven roasted vegetables keep their shape and intensify in flavor, in comparison with cooking on a stove ( unless you use a lot of oil or fat). And thus, everything becomes a bit mushy, as in a stew ( because I don’t want to use an excessive amount of fat).
In this recipe with eggplant, sweet potato, tomato, red onion, garlic, chili and mozzarella, you will certainly understand what I mean.
Chop 2 eggplant in smaller cubes. Fry in a drizzle of olive oil. It will take a while because it looks a huge amount. Be patient, stir regularly to avoid adding more oil. After 15 -20 minutes, add 1 large chopped sweet potato, 4 chopped garlic cloves, 1 chopped red onion, 1 chopped chili pepper. Stir and continue to bake. Add 2 teaspoons of dried thyme, 1 teaspoon of fennel seeds, 1 cube of good quality stock cube and a good amount of fresh oregano leaves. Stir regularly and continue to cook.
PS my fresh herbs are really growing in the camper. They love the space. I really have to harvest regularly.
Add 1 can of cherry tomatoes. Stir and continue the simmering for 15 minutes, until the potatoes are done. Stir regularly.
Once everything is cooked, spread some ( local) mozzarella. Stop the fire and allow the cheese to melt. Finish with fresh oregano leaves.
I love our tiny house on wheels and my little kitchen( thanks to my personal driver🙃).
Doc V's Healthy Kitchen 