1. In a large stockpot over medium-high heat, sauté onion, garlic, eggplant, ½ cup of water, and tamari until the vegetables are tender, 5–10 minutes. Reduce the heat to medium and simmer for another 5–10 minutes.
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.
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.