Once the onions are translucent, add 1 Tbs. tomato paste. The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic.
Add the diced eggplant, zucchini, bell peppers, and mushrooms. Stir to combine thoroughly and cook for 10 to 12 minutes, stirring every couple minutes to promote even heating.
The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.
Havent baked cupcakes for some time already! Time for cuppies! My new recipe book "Crazy for Cupcakes" which my sweetest bf bought for me from Kinokuniya yesterday, has soooo many tempting recipes that I really cant wait to try out.
And i hope i have some successful surprises coming up! Stay tuned to buttercupcakeshop. haha.