Ingredients:

  • 1 medium eggplant, diced (about 400g)
  • 2 cups okra, sliced (about 250g)
  • 1 bell pepper, diced (any color, about 150g)
  • 1 medium onion, chopped (about 150g)
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced (about 300g)
  • 2 cups kale, chopped (about 100g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 1-2 cups vegetable broth (240ml - 480ml)

Instructions:

  1. Heat olive oil in a large sauté pan over medium heat.
  2. Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
  3. Stir in diced eggplant and bell pepper; cook for 5-7 minutes until slightly softened.
  4. Add sliced okra and diced tomatoes; stir to combine and cook for another 5 minutes.
  5. Mix in chopped kale and season with thyme, cayenne, salt, and pepper.
  6. Pour in vegetable broth to desired consistency; simmer for 10-15 minutes, adjusting seasoning as needed.
  7. Serve warm, garnished with fresh herbs if desired.