1 ¼ cups Eggplant, chopped (your choice to peel them or not)
1 medium Yellow Squash, sliced
1 medium Green Zucchini, sliced
½ to ¾ large Red Onion, sliced
½ medium Red Bell Pepper, chopped
½ medium Green Bell Pepper, chopped
1 ½ cups Fresh Spinach leaves
8 Brussels Sprouts, cut into quarters
1 ounce Fresh Ginger, peeled and minced
4 Cloves of Garlic, peeled and minced
¼ teaspoon Salt
½ teaspoon Coarse Ground Black Pepper
½ teaspoon Paprika
¼ teaspoon Turmeric
2 ½ tablespoons Coconut Oil
Heat coconut oil in a large frying pan or wok on medium-low heat until melted, rotating the pan to cover the entire surface including the sides. Add in the ginger and garlic, cooking and stirring for two to three minutes.
Toss the brussels sprouts and eggplant into the pan, stirring them until completely coated. These take longer to soften. Cover pan and cook for an additional two to three minutes.
Add in the rest of the vegetables except for the spinach, mixing well until all ingredients are coated.
Add in the spices. Keep mixing, coating all vegetables. It helps to use two spoons or spatulas for efficient mixing and preventing ingredients from falling out of the pan. Cover again and cook for another ten minutes or so until the brussels sprouts are tender.
Reduce heat to low and add spinach leaves on top. Cover once more and simmer for two to three more minutes.
Remove from heat. Stir spinach leaves into the rest of the stir-fry. Cover and let cool.
Serve as a hearty meal in and of itself or as delectable side to another dish. Store in a sealable container and freeze or refrigerate. Reheat with a little oil in a pan on low for five minutes, in the oven at 250˚ Fahrenheit for seven minutes, or covered in the microwave for two minutes.