Peanut Stew

This stew is so delicious!  You can add peppers to spice it up but sadly, my daughter can't handle spicy foods.  Sigh.

This is a great vegetarian meal where you will not miss the meat.  It is so hearty and yummy. If we had cold weather here, it would be especially good then.  But I'll still eat in in 90 degree weather.  But for my friends and family in the throes of winter, make this now! You won't be disappointed. It might taste even better the second day.

1 medium-sized eggplant, peeled and diced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/4 cup coconut oil
1 red onion, diced
2 inches fresh ginger, peeled and minced
1/2 cup tomato paste
1 14.5 oz can diced tomatoes
4 cups chicken or vegetable stock
1/2 cup peanut butter
1 medium zucchini, diced
1 15 oz. can garbanzo beans, drained and rinsed
Juice of 1 lemon
1/3 cup chopped cilantro
Cooked basmati rice

Preheat oven to 425 and roast eggplant for approximately 30 minutes.  Set aside. In a large pot or dutch oven, heat coconut oil over medium heat.  Add ginger and onions and seasonings (salt, cumin, coriander, turmeric, and cayenne) stir well and sauté for about 5 minutes.  Add tomato paste and cook for about a minute. Then add the diced tomatoes, stock, and eggplant and cook for about 10 minutes. Add peanut butter and stir until melted and combined.  Add garbanzo beans and zucchini and cover then continue to cook for another 15 minutes. Turn off heat and add lemon juice and top with cilantro.  Or just add the cilantro to individual bowls.  Serve in a nice big bowl on top of a bed of basmati rice (or couscous).