Cuban-Style Sweet and Sour Squash with Peppers and Basil

Cross-posted to cookbook_challenge.

From The Roasting Tin around the World by Rukmini Iyer. This will be the last recipe from this book I post. Truth be told, I'm feeling a little embarrassed about posting so many, even though I was/am cooking my way through it and the challenge comm specifies these should be recipes you were intending to try. If you've liked these recipes can I suggest you purchase a copy of the book since it is currently in print? I have just acquired my Mum's cookbook though, so I think next year, I will try cooking my way (selectively) through that.

( Ingredients )

( Method )

Changes, Mistakes and Substitutions
I made half quantities of the veg, but full quantities of the liquid. Sainsbury's delivered regular red peppers instead of pointy peppers, so I quartered these and used instead. I also quartered rather than halved the onion. I used 2 tsps of garlic paste and 2 tsps ginger paste instead of grating fresh. The change that made the most difference, I suspect, and which I didn't think much of at the time, was that I selected my largest casserole dish with a lid and used that instead of a roasting tin with foil. Although large, the vegetables weren't in one layer. The result was that the vegetables that cooked in the liquid were properly cooked and had a nice sweet and sour flavour, while the ones that weren't were a bit under-cooked and dull.

Verdict
The verdict is mixed, probably because of the issue with the layers during cooking. I shall make again and see what its like when all the vegetables are in the liquid.