Two-Potato Stew with Peanut Sauce

While the sudden plummet in temperatures may have taken us by surprise here down South, the chill air is delightfully conducive to hearty stews and casseroles, just the sort of one-dish meals that are so handy to have in the fridge on the nights when I work. Since my 12 hour night shifts (or 13, 14, or 15 hour shifts, given how hectic the night was) are usually successive, the day before my first night of the week at work I typically prepare two one-dish style meals, so that Zach can alternate between the two of them for his supper over the next few nights, and I can take some in a handy little Tupperware for my 1AM "lunch" at work.

There's always something to go along with the one-pot meal, as well - for example, tonight Zach will find roasted green beans and a loaf of freshly baked whole wheat bread - but when cooking ahead of time for several days in the future I find myself instinctively drawn to a main course comprised of the sort of comfort food that can be slid into the oven in one glorious casserole dish, or allowed to linger in the slow cooker until it's reached simmering perfection right when Zach walks through the door at night. Since I sadly don't get to see Zach on the nights when I work (this week, I won't get to see him again until Friday, and even though we're used to the routine now, I'm already counting the hours sorrowfully), I take some small comfort in knowing I'm able to leave little tokens of my affection behind, in the form of his favorite dishes...

Recently, Zach requested the first peanut stew of the season. I fix peanut stews of all sorts quite frequently, with a nod and a smile to my vegan days when peanut butter (and almond butter, and cashew butter) provided a beautiful creaminess for vegan dishes, but the soothing, casual nature of peanut stews seems especially appropriate for the colder months. We're fond of peanut stews for their lovely boost of protein - especially when paired with quinoa - as well as their spicy, alluring flavors. I typically put a bit of sweet potato in any of my peanut stews, since the nutty flavor of sweet potatoes and squashes seems a natural partner for peanuts and peanut butter, but this week, in honor of the first frost (In October? Really?), a monumental and much-discussed event here in the South, I felt we aught to have something particularly cozy, with two kinds of potatoes taking center stage in our bright red dutch oven...

And so, I'll say to Zach as we chat on the phone while I drive to work tonight...

"I'll see you on Friday, My Love... There's peanut stew in the fridge for you..."

** Two-Potato Stew with Peanut Sauce **

1 medium eggplant, cut into 1" cubes

2 medium sweet potatoes

2 medium potatoes (russet, Yukon gold, etc)

2 T canola oil

1 onion, chopped

1 clove garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

1/4 tsp cayenne pepper

1/2 tsp ground ginger or 1 tsp grated fresh ginger

1 tsp cilantro

1/2 cup apple cider

1 cup vegetable broth

4 very generously rounded Tablespoons natural peanut butter

1/2 cup roasted peanuts (either unsalted or lightly salted), plus more for garnish

3 cups cooked quinoa or brown rice

~ Place the eggplant cubes in a bowl of salt water, and allow them to soak for about 15 minutes, with a plate or a bowl sitting on top of the cubes to keep them from bobbing out of the water. After they've finished soaking, allow them to drain in a large colander.

~ Cook the sweet potatoes and white potatoes via your preferred method (I simply pop them into the microwave), and cut the cooked sweet potatoes and white potatoes into 1" chunks.

~ In a large soup pot or dutch over over medium-high heat, saute the onion and garlic in the canola oil until the onion is limp and translucent.

~ Reduce the heat to medium, add the drained eggplant cubes, and saute until the eggplant is just beginning to brown.

~ Stir in the tomatoes, cayenne, ginger, cilantro, apple cider, and broth, and bring the mixture to a simmer, adjusting the head as needed to keep the mixture just at a simmer.

~ Stir in the sweet potato and white potato cubes, cover the pot, and allow it to simmer until the eggplant is meltingly tender (usually about 1/2 hour).

~ Right before you're ready to serve the stew, stir in the peanut butter and the peanuts. Season to taste with salt, black pepper, and more cayenne pepper, if you dare... and serve warm, over the quinoa or brown rice, garnished with more peanuts!