African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.