Ingredients
- 3 garlic (cloves)
- 2 sweet potatoes
- 2 toamtoes
- 2 green peppers
- 1 onion
- 1/2 stock
- 950 gr eggplant
- 475 ml tomato juice
- 130 gr zucchini
- 110 gr peanut butter
- 45 gr ginger (grated)
- 30 ml vegetable oil
- 12 gr coriander
- 1 gr cayenne
Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant"
