Garlicy Eggplant Stew

Garlicy Eggplant Stew

• 1 TBSP oil of your choice; I used coconut
• 1 medium onion
• 10 cloves garlic (YES. TEN.)
• 1 bell pepper or 3-5 mini bell peppers (about 1/2 cup), chop small.
• 1 large eggplant, about 1.25 lbs before peeling/ cutting the top off.  Chop small.
• --Water**
• 1 medium zucchini
•  1/4 cup tamari (that's basically all-soy soy sauce, if you didn't know, soy sauce is also fine)
• 28 oz can of crushed tomatoes (make sure no sugar is added)
• 1 cup dry textured vegetable protein (TVP) or 2 cups "beefless" crumbles or beef-like meat sub of your choice
• Cumin, paprika, oregano, cayenne, and white pepper to taste.  I use a small pinch of oregano, lots of cumin and paprika, and a tsp or two of cayenne.  White pepper just a pinch.  You may also like some parsley.  Chili flakes to your discretion.

1. In a large saucepan (at least 2 quarts), add your oil, and saute the onion, garlic, and bell peppers until the onions are clear.
   
   
2. Put the eggplant into the saucepan with the onions and garlic mixture, and saute until eggplant begins to soften, then put a lid on the pot.  Stir occasionally, and add water as necessary to keep eggplant from sticking to the bottom of the pot.
    
3. When eggplant is fully softened, and falling apart, and none of the pieces feel "foamy" in texture when tasted, it is done.  This may take a while; the smaller you chop the eggplant the faster it will go.  But when it's done, add the tomatoes and TVP.  Bring to a simmer and simmer for about 10 minutes on low.
    
4. Season to taste.  Makes 2 quarts of stew, about 130 calories per cup.