Eggplant and peanut stew is a traditional West African recipe. Sometimes it calls for meat, sometimes not. My version is totally vegan and perfect for cooking up that summer eggplant and tomato bounty!
My friend Bonnie sent me a recipe for eggplant stew, and it reminded me that I’d been wanting to try a spin on a West African eggplant and peanut stew recipe that I’d seen in a few places.
The first place I ran across this recipe was years ago in Mollie Katzen’s Moosewood Cookbook, but I somehow never got around to making it. This week’s Vegetable Husband CSA delivery had so many of the ingredients, though, it was totally time!
Eggplant and Peanut Stew Recipe
adapted from Bajan Scent
- 1 cup diced onion
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 3 cups eggplant, diced
- 2 cups tomatoes (any sort will do!), chopped
- 2 potatoes, diced
- 1 teaspoon ginger powder
- pinch of cayenne pepper
- handful of fresh basil, chopped
- 1 cup veggie broth
- 1 cup okra, chopped
- 1/4 cup peanut butter
- 1 teaspoon salt
- 2 tablespoons maple syrup (You can use any sweetener you like, really, but maple syrup is so good!)
- Saute the onions and garlic until the onion turns translucent. Add the eggplant, tomato, and potato. Reduce your heat to medium, cover your pot, and let everything cook for about 5 minutes.
- Add the ginger, cayenne pepper, basil, and broth. Cover and simmer, stirring occasionally, for 5 more minutes, until the potatoes are cooked through.
- Add the okra, peanut butter, salt, and maple syrup. Stir to dissolve the peanut butter, and cook for 15 minutes, stirring frequently.