2. Add carrots and bell pepper, and simmer until carrots are tender, about 8 minutes.
3. Add remaining 2 cups of water and the rest of the ingredients, and simmer for another 20 minutes. Serve warm.
Cooking Tips
Cooking Tips
1. Feel free to vary the vegetables in this recipe (except for the eggplant, which is the base of this stew) — try zucchini, parsnips, celery, peas, corn, white potatoes, or butternut squash.