Eggplant and Peanut Stew

Eggplant and peanut stew is a traditional West African recipe. Sometimes it calls for meat, sometimes not. This version is totally vegan and perfect for cooking up that summer eggplant and tomato bounty!

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

Eggplant and peanut stew is a traditional West African recipe. Sometimes it calls for meat, sometimes not. This version is totally vegan and perfect for cooking up that summer eggplant and tomato bounty!adapted from Bajan Scent

Ingredients

  • 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!)

Method

  1. 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.
  2. Add the ginger, cayenne pepper, basil, and broth. Cover and simmer, stirring occasionally, for 5 more minutes, until the potatoes are cooked through.
  3. Add the okra, peanut butter, salt, and maple syrup. Stir to dissolve the peanut butter, and cook for 15 minutes, stirring frequently.
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11 comments on “Eggplant and Peanut Stew
    • Interesting. Which edition do you have? Mine is from the 90s. I wonder if newer editions don’t have it? She has a ton of books out, so we may also be looking at different ones.

  1. Thanks Carolyn for the calorie count. I made this stew a couple of days ago and it was very good. The only okra I could find was in a can. I am not a fan of can food but bought it anyway. I will be making this again for sure because it’s easy to make and the calorie count per serving is perfect for me.

  2. I added up calories for each ingredient using Calorie King. Okra is out of season here (WA state in Oct.), so I used zucchini and replaced the maple syrup with molasses. I figure the entire recipe is about 875 calories. If you get 5 – 6 servings, that’s between 145 and 175 calories per serving. Caveat: math is not my strong suit :-)

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