Source: Moosewood Restaurant
Moosewood Restaurant puts out some great cookbooks for Lent. Their restaurant serves vegetarian and seafood dishes – but no other meat. Their cookbooks follow this as well. This recipe is from the New Recipes from Moosewood Restaurant book.
Popular Variations at Moosewood Restaurant: Substitute 3 cups of chopped green cabbage, and 1 ½ to 2 cups chopped okra for the eggplant, and add 1 cup of apple or apricot juice and some chopped fresh cilantro leaf.
- 2 sweet potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced or pressed
- 3 tablespoons grated fresh gingerroot
- 2 tablespoons ground coriander
- ½ teaspoon cayenne (or to taste)
- 4 cups chopped onions
- 2 tomatoes, chopped
- 4 cups peeled and cubed eggplant
- ¼ to ½ cup vegetable stock or water
- 1 cup chopped zucchini or yellow summer squash
- 2 green peppers, coarsely chopped
- 2 cups tomato juice
- ½ cup peanut butter
- Steam or boil the sweet potato cubes until just tender.
- Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
- Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
- Serve on rice, couscous or millet. At Moosewood we garnish this stew with hard-boiled egg halves, and pineapple and banana slices.