Step 1

Dice onion, mince garlic, slice scallions, drain and rinse beans and cut aubergines into small cubes.

Step 2

Place onions in a large saucepan and sauté for 5-7 minutes, stirring frequently, until translucent. Add 1 to 2 tablespoons of water at a time as needed, to keep veggies from sticking.

Step 3

Add aubergine, garlic, basil, summer savory, coriander, smoked paprika, cayenne and red pepper flakes, and cook for 1 minute more.

Step 4

Add veggie broth, tomato puree, soy sauce, liquid smoke, apple cider vinegar, season with salt and pepper. Cover and cook for about 30 minutes, until aubergines are tender. Add kidney beans and cook for 2-3 more minutes until beans are heated through.

Step 5

Serve with brown rice, millet or quinoa with scallion and cilantro on top. Enjoy!