Add extra virgin olive oil.
Put onions, mushroom, eggplant and bell pepper into the skillet and sauté them until golden color. Stir occasionally.
Add potatoes and zucchini to the skillet and cook until potatoes are tender and slightly browned. Stir every 5 min.
Add green peas, parsley, tomatoes, cranberries, garlic, Coconut Aminos Teriyaki sauce, salt and pepper to skillet.
Put the lid on and let it cook for approximately 6 -7 min.