Veggie Sauce Z'ara

Heat oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the finely chopped red onion and sauté for 3-4 minutes until softened and fragrant.

Add the mashed garlic to the pot and stir constantly for about 1 minute until the raw garlic smell dissipates and the mixture becomes aromatic.

Stir in the tomato paste, mixing well with the onion and garlic to form a flavorful base, cooking for 2 minutes.

Cut the zucchini, carrot, eggplant, and red/yellow/green sweet pepper into uniform 1-inch chunks or bite-sized pieces.

Add all the chopped vegetables and the bay leaf to the pot, stirring to coat them evenly with the tomato and garlic base.

In a separate bowl, whisk the peanut butter with 1-2 cups of warm water until it reaches a smooth, pourable consistency, then slowly pour it into the pot while stirring continuously to prevent lumps.

Bring the sauce to a gentle simmer over medium-high heat, stirring occasionally to prevent sticking on the bottom.

Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until all vegetables are tender and the sauce has thickened slightly.

Remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper as needed.

Serve the Veggie Sauce Z'ara hot over rice, fufu, or with crusty bread to soak up the rich peanut sauce.