I devised this when my oven was broken and only had use of my stovetop. It’s now a great fall comfort food that’s sweet and rich at the same time! Feel free to use any fall veggies, but I prefer onions and apples. Enjoy!
This is a variation of a Japanese home-style meal substituting eggplant for the Japanese squash kabocha. You can vary the vegetables. If you don’t have zucchini on hand, you could substitute shredded cabbage, and for carrots, you can use water chestnuts or diced turnip instead. Have fun improvising.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!