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
- 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!)
- 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.