A Late-summer dish - the season and the color of the Spleen

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A vegetarian home cooked dish in tune with the “late summer” season. For the base we need some orange and slightly sweet veggies to honor the Spleen (please check the previous two posts :-) I chose carrots and yams. We simply cut them in pieces. Than we add more veggies – eggplant goes really well with sweet tasting veggies, green peppers to add aroma, tomatoes to give it a slightly sour taste, an apple to give it this special flavor. And onion, lots of onion! We cut everything in pieces, put some salt and butter on top and the rest is done by the oven. Just occasionally remember to stir. Enjoy!