Ingredients:

• 2 heads garlic, diced
• 8-12 onions, chopped
• ½ cup olive oil (optional)
• 1 tbsp thyme
• 2 tsp cayenne
• 2 tbsp sea salt (optional)
• 2 tbsp black pepper
• 3 or 4 16 oz cans canned tomatos
OR
• 20-30 fresh tomatoes, chopped
• 4-6 squash (zucchini, summer, winter, etc...)
• 12-15 any root vegetable (carrot, potato, daikon...)
• 2 bunches dark leafy vegetables (collards, kale, spinach...)
• 2 cabbages
OR
• 6 eggplants
• 100 sandwhich rolls

Equipment:

• 10 L pot (or larger)

Sauté the chopped garlic and onions in a dry pan or in oil over medium high heat in a ten liter or larger pot until the onions become clear. Add spices, then all the chopped vegetables and either fresh or canned tomatoes. (If you do not have any tomatoes, and a little water to start the vegetables cooking.) Stir often to prevent sticking. Once the liquid in the bottom starts to boil lower the heat to medium low. Cook until the vegetables are soft and the sauce is thick like stew, usually about 1 hour, but simmering longer enhances the taste. Adjust seasonings, especially salt, pepper, and cayenne. Serve on a sandwich roll, or over bread or brown rice on a plate. We call this a trident sub because it is spicy "hot"!