Ingredients:

• 1.5 cup – capsicum, quarters
• 1.5 cup – onion, quarters
• 1.5 cups – mushrooms, sliced
• 1.5 cup – carrots, sliced
• 1.5 cup – yellow zucchini, sliced
• 1.5 cup – tomatoes, quarters
• 1.5 cup – Cauliflower florets
• 1.5 cup – eggplant, sliced
• 1.5 cup – Cream
• 40 gm – Walnuts
• 4 to 5 nos Brussels sprouts
• 1 tbsp – Olive oil
• 1 pinch Saffron
• salt to taste

Method:

1. Heat olive oil in a pan.
2. Stir fry onions, capsicum and mushrooms.
3. Add parboiled carrots, cauliflower and Brussels sprouts.
4. Deep fry sliced eggplant and add to this.
5. Stir in parboiled yellow zucchini and season with salt.
6. Add fresh cream and saffron.
7. Add walnut pieces and finally stir in seedless tomato quarters.