8 small carrots, sliced
8 smal I potatoes
4 medium white turnips, pared and sliced
4 medium tomatoes, peeled, seeded, and quartered
2 small chayote or zucchini, sliced
1 green and 1 red sweet pepper, cut in strips
1 small eggplant (unpeeled), diced
Cauliflower chunks
½ cup green peas
½ cup lima beans
2 tablespoons peanut oil
1 large Spanish onion, sliced
1 cup stock or beef broth
¼ cup peanut oil
1 tablespoon salt
Freshly ground pepper
1 garlic clove, crushed in a garlic press
4 dried Italian pepper pods or 1 pink hot pepper
1 tablespoon tomato paste
1. Arrange in a top-of-range casserole with lid the sliced carrot, potatoes, turnip slices, tomato quarters, sliced chayote, pepper strips, diced eggplant, cauliflower chunks, peas, and beans.
2. Heat 2 tablespoons oil in a skillet over medium heat. Add onion and saute until golden. Add stock, ¼ cup oil, salt, pepper, and garlic; pour over vegetables in casserole. Lay pepper pods over vegetables; cover and cook covered over low heat 45 minutes.
3. Remove cover, increase heat, and cook off most of the liquid. Remove peppers and stir tomato paste into vegetable mixture. Serve with pepper steak or well-browned spareribs or pork chops.