A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper. This dish would be perfect for a buffer supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor. Happy Cooking  

Eggplant with an asian touch. The combination of eggplant with ginger and soy sauce makes it deliciously slippery and smooth. Serve with hot rice or noodles