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Aubergine and Peanut Tomato Stew

3 stew portions · Active 20 min · Total 45 min

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Aubergine softens into a rich tomato-and-peanut stew, with chickpeas giving the bowl more substance. The peanut butter is whisked with hot liquid before it enters the pot so it disperses smoothly. Use plain smooth peanut butter without a strong sweetened flavor. This is an original pantry stew rather than a claim to reproduce a particular traditional dish.

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Aubergine and chickpeas in a rich peanut tomato stew.

Cook until the aubergine is truly soft

Aubergine can look cooked outside while remaining spongy in the middle. Cut equal three-quarter-inch cubes, simmer gently and press a piece with a spoon before serving. It should give easily. Stir periodically so the peanut-enriched sauce does not catch. If the pot thickens before the vegetables soften, add a small splash of hot water rather than increasing the heat.

Loosen peanut butter separately

A spoonful of thick peanut butter can cling to the pan base. Mix it in a small bowl with a few spoonfuls of hot broth, then stir that smooth mixture into the stew. This also makes it easier to judge the consistency. Lime juice is a final seasoning: add it after cooking so its brightness remains clear.

Ingredients

  • 1 tablespoon neutral oil (15 ml)
  • 1 small onion, diced (100 g)
  • 1 medium aubergine, cut into 3/4-inch cubes (350 g)
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger (10 g)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chile flakes
  • 1 can chopped tomatoes (14.5 oz/411 g)
  • 1 cup vegetable stock (240 ml)
  • 1 can chickpeas (15 oz/425 g), drained and rinsed
  • 3 tablespoons plain smooth peanut butter (48 g)
  • 1/4 teaspoon fine salt
  • 1 tablespoon lime juice (15 ml)
  • 2 tablespoons chopped cilantro

Set out

3-quart saucepan with lid, Small heatproof bowl, Wooden spoon

Allergens

Peanuts. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium heat. Cook onion for 5 minutes, then add aubergine and cook for 5 minutes, stirring.
  2. Add garlic, ginger, cumin and chile flakes and stir for 30 seconds. Add tomatoes, stock, chickpeas and salt.
  3. Bring to a gentle simmer, cover partly and cook for 18–22 minutes until the aubergine is very soft, stirring periodically.
  4. Mix peanut butter with 3 tablespoons hot liquid from the pot in the small bowl. Stir back into the stew and simmer for 2 minutes. Add water if needed for a spoonable consistency.
  5. Remove from heat and add lime juice and cilantro. Serve in three bowls.

A sauce that carries well

The stew reheats well with a little water because the peanut butter helps keep the sauce cohesive. Pack a cooled portion in a shallow microwave-safe box and stir thoroughly during reheating to avoid a cold center.

A useful detail

Use a heavy-based pan if possible; thick peanut sauces can catch over a concentrated small burner.

Another way

  • Replace chickpeas with canned black-eyed peas, folding them in gently.
  • Use sunflower seed butter instead of peanut butter, checking the product’s flavor and allergen labeling.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C, stirring and loosening with water as needed.