Eggplant And Peanut Stew
From carmelle54 13 years ago
- 30 minutes to make
- Serves 4
This Eggplant Stew is really good. I started out with another recipe and looking at the spices in the recipe I found it lacked:“je ne sais quoi” but I knew it would be a boring dish. So, I made a few changes and this casserol turned out to be absolutely wonderful. Read more Don’t be afraid to serve this dish to guests they will love it and because of the great taste they will think that it has been cooking for hours. See less
Ingredients
- 1 cup diced onion shopping list
- 2 cloves garlic, minced shopping list
- 2 Tblsp sesame oil shopping list
- 2 small eggplant, diced shopping list
- 1 cup of carrots shopping list
- 1 container of small tomatoes shopping list
- 3 med potatoes, diced shopping list
- 1 tsp minced fresh ginger or ginger powder shopping list
- 1 tsp of five spice powder shopping list
- 2 cups veggie broth (maybe more if you have shopping list
- more vegetables) shopping list
- 1c okra, chopped - optional shopping list
- 1/4 c peanut butter shopping list
- salt and pepper to taste shopping list
- 2 or 3 pre-cook sausages cut in chunks (optional) shopping list
- (I like Wild Boar sausages) shopping list
- cook rice (enough for 4 people) shopping list
How to make it
- Saute the onions and garlic until the onion turns translucent. Add the eggplant, tomato, and potato and carrots. Reduce your heat to medium, cover your pot, and let everything cook for about 5 minutes
- Add the ginger, five spice and broth. Cover and simmer, stirring occasionally, for 5 more minutes, until the potatoes are cooked through.
- Add the okra, peanut butter, salt and sausages. Stir to dissolve the peanut butter, and cook for a few minutes stirring frequently.
- Adjust seasoning like salt and pepper. Serve over rice.
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