Filipinx-Inspired Peanut Vegetable Stew

1 tablespoon annatto powder

1 cup chopped sweet yellow onion

3 garlic cloves, minced

1 medium Chinese or Japanese eggplant, cut in rounds or quartered if larger diameter

1 cup long beans, cut into 3-inch lengths

1 cup cubed winter squash (butternut, acorn, or kabocha)

4 cups low-sodium vegetable broth, divided

½ cup smooth peanut butter

5 baby bok choy, quartered

1 cup canned quartered artichoke hearts, in water, rinsed

3 tablespoon tamari

½ teaspoon liquid smoke

2 cups cooked rice, to serve

½ cup chopped roasted peanuts, for garnish

What you do:

In a small bowl, mix annatto powder with 3 tablespoons water and set aside.

In a large saucepan over medium-high heat, add onions and ¼ cup water, and cook until onions are translucent. Add garlic and sauté 60 seconds, or until golden, being careful not to scorch.

Stir in eggplant, long beans, squash, and 1 cup broth. Bring to a boil, and then reduce heat to medium-low. Partially cover and cook 10 minutes, stirring occasionally, until squash begins to soften and eggplant is translucent.

Add annatto mixture, peanut butter, and remaining 3 cups broth. Increase heat and bring to a boil, and then reduce heat to medium-low and simmer 15 minutes. Add baby bok choy and artichoke hearts and then cover and cook for another 5 minutes until bok choy has softened. Stir in molasses, tamari, and liquid smoke.

Serve hot over rice, and top with chopped peanuts as a garnish.