Have you ever found yourself feeling stressed or uncomfortable and then reaching for food to give relief? I think we all have. And over time this creates a habit. Explore more about this with us:

So, if you have a food habit you’d like to get away from, get curious about your thoughts and feelings that fuel the reach. Next week we’ll talk more about how we can dissolve habits. Join us then.

The recipe today is a Moroccan Eggplant Tomato Stew with lots of peppers, but not too hot. It is an amazing dish and simple to make. Enjoy.

To Your Amazing Health,
Connie and Bill

Moroccan Eggplant Tomato Garbanzo Bean Stew

1 medium to large eggplant diced (do not peel)
1/4 teaspoon sea salt
2 tablespoons avocado oil
1/4 teaspoon sea salt
1 large onion, diced
3 to 5 garlic cloves, minced
1 zucchini, cut in small pieces
1 28 ounce can fire roasted tomatoes
1 tablespoon cumin
1 tablespoon smoked paprika
2 cups cooked garbanzo beans (chickpeas)
1 tablespoon maple syrup
2 tablespoons red curry paste
1 Poblano pepper, seeded and diced
1 Jalapeño pepper, seeded and diced
2 Thai peppers, seeded and diced
1 small cayenne pepper, seeded and diced
1 sweet red pepper, seeded and diced

Heat oven to 425 degrees Fahrenheit. Line a baking dish with parchment paper and add egg plant. Sprinkle well with sea salt. Bake for 35 minutes. After 20 minutes turn and continue baking. Set aside.

In a large pan add avocado oil, sea salt, onion and garlic. Stir well. Add Zucchini and let cook until onions are transparent.

Add tomatoes, eggplant, cumin and smoked paprika. Cook for 5 minutes. Stir well.

Add garbanzo beans, maple syrup, curry paste, all peppers and stir well. Cook 10 to 15 minutes.

Serve over brown rice mixed with minced parsley. Enjoy.