Spicy Caribbean Vegetable Stew

Instructions

1. 1

   Begin by washing and chopping the eggplant, zucchini, and red onion into bite-sized pieces.

2. 2

   In a large pot, heat a tablespoon of oil over medium heat.

3. 3

   Add the chopped red onion to the pot and sauté until it becomes translucent.

4. 4

   Stir in the jerk seasoning and cook for another minute to release its flavors.

5. 5

   Add the chopped eggplant and zucchini to the pot, stirring well to coat them with the seasoning.

6. 6

   Pour in the can of coconut milk and bring the mixture to a gentle simmer.

7. 7

   Cover the pot and let the stew cook for about 20-25 minutes, or until the vegetables are tender.

8. 8

   Taste and adjust the seasoning if necessary.

9. 9

   Serve the stew hot, garnished with fresh herbs if desired.