1 or 2 eggplants
3 vine tomatoes
2 handfuls of fresh spinach leaves
2 ts misopaste
1 medjool date
1 tbs soysauce
1 garlic glove + fresh ginger in the same size (both grated)
1 small handful of fresh parsley
Your favorite olive oil
Cut the eggplant into cubes and bake in olive oil with a tiny bit of salt and pepper until softened. Add the diced tomatoes, garlic, ginger and parsley and stir. Add the miso paste with 1/3 cup of water and the date, stir and leave on low heat with the lid on for 10 minutes. Continue by giving everything a stir and adding the soysauce and more olive oil to taste. top off with the fresh spinach and leave on low heat with the lit on. Stir well, add more olive oil if needed and enjoy :).
Extra: add vegetables like carrot, beetroot or add broccoli on the side, tasty to have with yellow rice and walnuts
Optional: same recipe but substitute the veggies for butternut squash, black beans and red cabbage, add fresh lime juice
