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Parve
Easy
40 Minutes
Diets 
This is great for when you don’t have time to prepare a fresh salad. It keeps well in the fridge for a few days.
1 tablespoon oil, such as Gefen Canola Oil
1 large onion
6 large mushrooms
1 yellow pepper
1 red pepper
1 green pepper
1 knob celery root
1 medium kohlrabi
3 carrots
1 eggplant
3 tablespoons Tuscanini Tomato Paste
2 tablespoons Shibolim Whole Wheat Flour
Chop all vegetables into medium-sized pieces (feel free to skip or swap vegetables according to your preference).
Heat oil and sauté onion first, then add mushrooms, peppers, celery root, kohlrabi and carrots and cook until soft. Add eggplant when vegetables are partially cooked so it doesn’t become too soft.
In a separate bowl, mix tomato paste, flour, and 1/4 cup water until smooth. Pour over vegetables and cook for an additional 10 minutes.
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