Easy Eggplant Stew



1 organic eggplant (medium, unpeeled and diced)
2 organic roma tomatoes (small, diced)
1 organic onion (small, diced)
1 jar organic tomato paste (7 ounce glass jar or 8 ounce can)
1 teaspoon organic cumin powder
1 pinch organic cayenne pepper
1 teaspoon pink himalayan salt (or sea salt)
1/2 cup purified water


Dice all veggies. Set aside.

In a large saucepan or skillet, add the tomato paste, cumin, salt, cayenne pepper and water and stir well.
Add the veggies and bring to a boil.
Reduce heat to simmer. Cover and cook for 20-25 minutes or until the eggplant are tender.

Serve plain or over quinoa, brown rice, farro, or your favorite grain.