Eggplant stew with peanuts

Name: eggplant stew with peanuts
Total time: 40 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 onion; 200 gram peanut butter; 1 look tomato cubes; 1 teaspoon cumin powder (djinten); 1 teaspoon chilli pepper flakes; 1 teaspoon ginger powder (djahé); 1 mespoint turmeric; 1 eggplant; 2 sweet potato; 2 clove garlic; 100 gram unsalted peanut; 1 bunch coriander

Ingredients

4 tablespoon olive oil
2 onion
200 gram peanut butter
1 look tomato cubes
1 teaspoon cumin powder (djinten)
1 teaspoon chilli pepper flakes
1 teaspoon ginger powder (djahé)

1 mespoint turmeric
1 eggplant
2 sweet potato
2 clove garlic
100 gram unsalted peanut
1 bunch coriander

Directions

Heat the oil in a large casserole and fry the onion 4-5 minutes. In the meantime, mix the peanut butter and tomato cubes with a hand blender into a smooth sauce.
Add the spices and eggplant to the onions in the pan and stir fry for a few minutes at a low setting. Add the sweet potato and garlic and stir fry for a few more minutes.
Stir in the peanut sauce and bring to a low heat while stirring. Place the lid on the pan and simmer the vegetables for about 30 minutes.
Sprinkle the eggplant stew with the peanuts and coriander. Tasty with Greek yogurt and (basmati) rice.