Chop the eggplant and zucchini into 1½cm cubes.
Place them in a large soup or stew pot along with the crushed tomatoes, chickpeas, garlic, stock and dried herbs.
On the stovetop bring the stew to a boil then reduce the heat to a simmer.
Cook for 15-20 minutes, stirring occasionally, until the eggplant and zucchini are tender.
Stir in the coconut yoghurt and add the spinach.
Cook for another 3-5 minutes, until the spinach has wilted.
Season to taste with salt and pepper and remove from the heat.
Serve with brown rice, millet or quinoa. I also like to top the stew with chopped green onions, and if it’s in season add a small side serving of lightly sautéed purple (or regular) cauliflower as it tastes delicious and adds a pop of colour!