Peanut Stew

It's Wednesday already? And I haven't posted since Saturday? *sheepish expression* How embarrassing... I do have a culinary explanation, though - this week we've been treated to a visit from my college roommate, Lisa! As I've said before, I'm truly fortunate to have so many wonderful foodie friends who understand that "going shopping" probably means heading for the grocery store rather than the mall...

or going to Whole Foods for lunch just to sample their wonderful ratatouille...

(and my personal favorite, Cajun-spiced tofu...)

Hence, over the past four days Lisa, Zach, and I have been searching for unique spices, tracking down the first okra of spring, folding blueberries into scone dough, and otherwise having an overall gourmet holiday!

We've cooked quite a variety of cuisines this week, but peanut stew remains one of my all-time favorite dishes - a hearty, vegan, comfort food supper that explodes with equal quantities of flavor and good-for-you, lift you up, energizing, nourishing ingredients, all in a big bowl of soft cozy gooey comfort...

Peanut Stew

1 small eggplant or ½ large eggplant, cut into small chunks
1 large onion, chopped
1 garlic clove, minced
2 T Peanut oil
1 large sweet potato, cooked (in the microwave is the easiest and fastest) and diced
1/2 small cabbage, shredded
1/4 tsp cayenne pepper (and more to taste, if you fancy!)
1 tsp grated fresh ginger or ½ tsp ground ginger
1 rounded T fresh cilantro, chopped, or 1 tsp dried cilantro
1/2 cup tomato puree
1/2 cup apple juice or applesauce
3 tomatoes, chopped
2 cups vegetable broth
4 very generously rounded T peanut butter

1/2 cup roasted peanuts

~ Place the eggplant chunks in a bowl of salty salt water and allow them to soak for about 20 minutes, with a plate or bowl sitting on top to press the eggplant down into the water. After the 20 minutes have elapsed, drain the eggplant chunks well in a colander.

~ In a stockpot, sauté the onion and garlic in the peanut oil over medium-high heat until soft.

~ Add the sweet potato, cabbage, and eggplant, then cover and steam for about 5 minutes.

~ Add the cayenne, ginger, cilantro, apple juice, tomato puree, tomatoes, and broth to the pot, and boil or simmer (depending on how quickly you want your stew to be done) until the eggplant is soft and cooked through.

~ Stir in the peanut butter and roasted peanuts, then add salt and more cayenne to taste. Heat through, then serve either solo or over rice, quinoa, or whatever strikes your fancy!