2 teaspoons red wine vinegar
1 tablespoon fresh basil leaves, chopped, for serving
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the eggplant, zucchini, tomatoes, bell peppers, garlic, salt, and pepper and bring to a boil. Reduce the heat to medium and cover.
2. Simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove from the heat and stir in the vinegar. Cool slightly. Sprinkle with the basil and serve warm or room temperature.
Mini mango-lemongrass-passion fruit trifles
MAKES 8 SERVINGS
1 lemongrass stalk, hard outer layers removed, and soft center crushed
1 cup water
½ cup sugar
¼ cup frozen passion fruit pulp, thawed
1 cup 2% low-fat plain Greek yogurt
2 .035-ounce packets stevia or your preferred sweetener
1 store-bought angel food cake
2 mangoes (not too ripe), peeled, pitted, and cut into ¼-inch cubes
Zest of 1 lime, for garnish
1. To prepare the syrup, start by trimming the lemongrass. Cut off the tough bottom tip and top of the stalk where it meets the more tender bulbous part. Slice a lengthwise slit in the lemongrass, and remove the tough outer layers until you reach the softer inner bulb. On the cutting board, smash the lemongrass underneath the flat side of a chef's knife; then chop it finely.
2. Bring the lemongrass, water, and sugar to a boil in a small saucepan over medium heat, stirring until the sugar dissolves. Boil briskly for 5 minutes; then reduce the heat to medium low and simmer until the syrup has thickened lightly, about 5 minutes. Let cool and add passion fruit pulp.
3. Mix the yogurt and stevia in a small bowl until combined. Cover and refrigerate until ready to use.
4. Cut the cake into 1-inch-thick slices. Using a 3-inch-diameter metal biscuit cutter or ring mold, cut out 16 rounds.
5. Have ready 8 small dessert dishes about 3 inches wide. For each trifle, place a cake round in a glass. Drizzle with 1 teaspoon of the syrup, a few mango cubes, and 1 tablespoon of yogurt. Repeat. Grate the lime zest over the top of each trifle. Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours.