Vegan Recipe: Eggplant and Peanut Stew

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Eggplant Stew

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 delivery had so many of the ingredients, though, it was totally time! Most of the recipes called for some things I didn’t have, so the recipe below is adapted from this one at Bajan Scent.

Eggplant and Peanut Stew

Ingredients

  • 1 c diced onion
  • 4 cloves garlic, minced
  • 2 T sesame oil
  • 3 c eggplant, diced
  • 2 c tomatoes (any sort will do!), chopped
  • 2 potatoes, diced
  • 1 t ginger powder
  • pinch of cayenne pepper
  • handful of fresh basil, chopped
  • 1 c veggie broth
  • 1c okra, chopped
  • 1/4 c peanut butter
  • 1 t salt
  • 2T maple syrup (you can use any sweetener you like, really, but maple syrup is so good!)

Cooking Directions

  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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9 comments on “Vegan Recipe: Eggplant and Peanut Stew
  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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