1/2 cup olive oil
2 large onions
1 bunch celery
3-4 bell peppers
10 roma tomatoes
2 firm pears
3-4T pumpkin or sunflower seeds
Quinoa or brown rice
Cut eggplants in 1cm cubes, sprinkle salt for 1hr or more.
Chop the onion, celery, bell pepers, tomatoes.
Cube the zuchini.
In 1/2c olive oil, sauté onion, eggplants, celery, zucchini, peppers.
Add tomatoes, basil, pears, capers, olives, pine nuts (omit for cleanse), several drops of stevia to taste (it should taste sweet and sour), 1/2c vinegar.
Serve room temp with quinoa or brown rice.