Stew is a recurring theme these days. There’s just something really wonderful about vegetables being edible! I can’t stand eggplant in any way but like this. It doesn’t feel slimy at all! And if you have any picky eaters, this is a great way to make them eat vegetables, you can’t really tell what what is! It’s got a surprisingly smoky taste- if you want barbecue, but your grill is under a foot of snow, this is a great meal.
3 sweet potatoes
1 head garlic
1 teaspoon cayenne pepper
2 teaspoons sesame seeds (not shown)
4 cups water
2 vegetable bouillon cubes
First things first- sweet potatoes. These can be really tough to peel, but it helps if you bought these a couple of weeks ago and then forgot about them. Really helps to soften them.
Alternately, just microwave them for 90 seconds. That might be simpler. Peel them, and then chop them up and throw them into a pot.
Peel the garlic, any way you please. It’s a free country, last time I checked. That all could have changed in the last five minutes. Check Twitter to see what the fate of the nation is.
Chop the garlic up, and throw that in, too.
Now grab the okra! I love okra. Always have, always will. My favorite way to eat it is grilled with a touch of lemon and salt, but it’s great like this, too. Adds some nice smokiness!
Trim off the tops, and then cut them in half. Those go into the pot,
and then it’s eggplant time! Normally, I can’t stand eggplant. It’s the slimy texture. They’re the oysters of the land. Blech. But cooked down in this stew, the texture completely transforms! Cut off the top, and then lop it in half. Slice it up, and-
you guessed it- into the pot!
Now we just have the tomatoes left, so chop them out and chuck them into their new home. It’s where they truly belong.
Throw in the cayenne, water, and sesame seeds, stir it up,
put the lid on, and cook it for 2 long hours. When you take the lid off, it should look something like this.
Throw in some salt,
and serve it with garlic bread- because garlic bread makes everything just that much more magical!