Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add 1 large red onion, chopped, and sauté for 5 minutes until softened.

3. 3

   Stir in 4 cloves minced garlic, 1 red bell pepper chopped, and 1 yellow bell pepper chopped, cooking for another 3 minutes until fragrant.

4. 4

   Add 2 large eggplants, diced into 1-inch cubes, and cook, stirring occasionally, for 8-10 minutes until lightly browned.

5. 5

   Pour in 1 (14.5 ounce) can diced tomatoes, 1 scotch bonnet pepper finely minced, 1 sprig fresh thyme (about 1 tablespoon leaves), 0.5 teaspoon salt, and 0.25 teaspoon black pepper, stirring well.

6. 6

   Stir in 1 (13.5 ounce) can full-fat coconut milk and 1 cup vegetable broth, bringing the mixture to a gentle simmer.

7. 7

   Reduce heat to low, cover the pot, and braise for 25-30 minutes, or until the eggplant is very tender and the sauce has thickened.