Most Brazilian stews are seafood (moqueca), so skip the fish and use vegetables! It is slowly cooked in a terracotta cassole, but a large pan over the stove works just as well.
Serves 4-6
1 organic each: two different colored peppers, thinly sliced
2 zucchini, cut bite-sided pieces
1 organic eggplant, cut bite-sided pieces
2 organic tomatoes, chopped
1 organic onion, chopped
olive oil
organic scallions, chopped
organic cloves of garlic, minced
paprika
chili powder
juice of one organic lime
1/2 cup (120 ml) organic vegetable broth
1 3/4 cups (420 ml) organic coconut milk
organic tomato paste
cilantro or parsley, chopped
cooked rice
1. Fry the onions and peppers in oil over medium heat, about 5 minutes.
2. Add the scallions, garlic, paprika, and chili powder. Cook about a minute.
3. Add the coconut milk, vegetable broth, tomatoes, and tomato paste. Simmer uncovered about five minutes.
4. Add the eggplant for 2 more minutes
5. Add the zucchini.
6. Simmer 3-4 minutes.
7. Add the lime juice.
8. Remove the pan and add cilantro/parsley.
7. Serve in bowls of rice.
