Quick and Easy Weeknight Stew

Set the oven to 350°F (175°C). Toss the butternut squash in oil and salt. Lay on a parchment paper-lined pan and roast for about 30 minutes. Meanwhile, sauté the onion in a generous amount of olive oil and sea salt until browned. Add the diced eggplant and a splash of water and cook until soft, about 2-3 minutes. Add peppers and stir through for a minute. Remove the squash from the oven (it won't be fully roasted yet but will continue to cook on the stove) and add to the pot along with the tomatoes, sauce, broth, and seasonings/vinegar. Bring heat to high and let boil, then reduce to a simmer and cook for about 30-40 minutes or until plenty reduced. Stir in the spinach at the very end.