Spicy Peanut Eggplant and Shallot Stew

Another recipe from Isa at the PPK.

I like to serve this with brown basmati rice. It's especially tasty on the second day, when all the flavors have mellowed and melded.

Ingredients

1 lb eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chile, (I used a jalapeno) either sliced or seeded and minced for a more mild stew
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz can roasted diced tomatoes w/ juice
5 cups veggie broth
1/2 cup chunky peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 tbsp (one lemon) fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish


Directions

Toss the eggplant cubes with salt in a large colander and allow to sit for thirty minutes in the sink or over a large bowl. Rinse off the salt and allow to drain before using.

Saute the shallots with half the peanut oil over medium heat in a large stockpot for 20 minutes, stirring occasionally, until the shallots are browned and very soft. Scoop the shallots into a large bowl and set aside.

Add half the remaining oil, about 1 tbsp, to the pot. Add the rinsed eggplant and saute for 12-15 minutes until slightly tender. Scoop the eggplant into the same bowl as the shallots.

Add the remaining oil, about 1 tbsp, then add the ginger and green chile and saute for 30 seconds. Add the cumin, coriander and tumeric, and fry for another 30 seconds. Add the onion and saute another 5-6 minutes, until the onion begins to soften and turn translucent. Add the tomato paste and fry while stirring for another minute.

Pour the diced tomatoes, broth, eggplant, string beans and shallots into the pot with the onions, tomato paste and spices. Stir to combine and bring to a boil for 5 minutes, then reduce to a simmer.

In a separate bowl, pour a ladleful of hot soup over the peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape this mixture into the pot of simmering soup and stir to combine.

Simmer the soup, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste.