Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Sweet potatoes |
| 2 tablespoons | Vegetable oil |
| 3 eaches | Garlic cloves, minced |
| 3 tablespoons | Grated ginger |
| 2 tablespoons | Coriander |
| ½ teaspoon | Cayenne |
| 1 medium | Onion, chopped |
| 2 mediums | Toamtoes, chopped |
| 4 cups | Eggplant |
| ½ cup | Stock |
| 1 cup | Zucchini |
| 2 eaches | Green peppers, chopped |
| 2 cups | Tomato juice |
| ½ cup | Peanut butter |
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"