1 Onion 4 Carrots 2 Tbs. Olive Oil 2 Green Peppers, large dice 1 Eggplant, medium dice 1 Can Crushed Tomatoes, 28 oz. 4 Cups Vegetable Stock 4 Sweet Potatoes or Yams or both 12 Cloves Garlic 1 Ounce Ginger 1 Serrano Pepper 1/2 Cup Peanut Butter, all natural 1 Cup Sweet Corn, frozen
Bring water to a boil and cook for about 10-15 minutes, or until potatoes are tender but not falling apart.
Test for doneness by eating a small piece of potato.
When potatoes are cooked tender, remove from stove and strain.
Leave cooked potatoes to cool in the strainer until needed.
Peel and slice ginger.
Peel garlic.
Place ginger, garlic and serrano onto a cutting board.
Chop and mince ingredients together.
This will take a few minutes.
Gather and measure peanut butter and corn.
Directions:
Place onion, carrot and oil into a hot pan.
Cook and stir ingredients over medium-high heat for a couple of minutes.
Add chopped garlic, ginger and serrano.
Cook and stir for another couple of minutes.
Add tomatoes, stock, eggplant, green pepper and spice blend to the pot.
Bring everything to a boil.
Turn down heat and simmer for about 20 minutes, stirring from time to time.
When eggplant and peppers are cooked, add the peanut butter to the pan.
Use a small whisk to mix the peanut butter well into the stew.
Add the corn and bring stew to just a slight boil.
Add the sweet potatoes and let them warm in the stew for a minute or two.
Remove from heat and serve.
New Taste Thinking:
If you are only going to cook one dish this week I would highly recommend this one. The combinations of spices, textures and flavors make this one of my all time favorite dishes.
