5 Servings
2 T vegetable oil
1 md onion, peeled and chopped
2 md tomatoes
--cut into bite-size pieces
1 sm eggplant
--with (or without peel)
--cut into bite-size pieces
1/2 c smooth peanut butter
1/4 c water
1. In a large frying pan, heat oil over medium heat for 1 minute.
Add onions and saute until transparent.
2. Add tomatoes and cook for 5 minutes. Add eggplant and cook for 5
minutes more.
3. In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Add to tomato mixture and stir well.
4. Reduce heat to medium-low and sim- mer, uncovered, for 10 minutes or until eggplant is tender.
5. Serve with rice, potatoes, sweet potatoes, or plantains.
Serves 4 to 6
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