West African Stew

Another one of Nenek's recipes. This is an incredibly hearty dish that only gets better with age.

2 pounds sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)
¼ cup olive oil
2 Tbs minced garlic
2 Tbs minced fresh ginger
2 to 3 large onions, chopped
2-3 eggplants, peeled, cut into 1-inch dice (8 cups)
5-6 fresh tomatoes, chopped (or one 28-ounce can diced tomatoes)
2 large bell peppers, seeded, membranes removed, chopped
2 medium zucchini, cut into half-moon slices (2 cups)
1 cup peanut butter
2 Tbs + 1 tsp ground coriander
½ to 1 tsp cayenne pepper
Salt

Place sweet potatoes in saucepan and cover with water. Cook until just tender, about 10 minutes after the water begins to boil. Drain and set aside. (Save liquid to add to stew if it’s too dry.)

Heat oil in large saute pan over medium heat. Add garlic and ginger, sauté for 3 minutes. Add chopped onions and cook until translucent, about 10 minutes more.

Add eggplant and fresh tomatoes, if using. Cook for 10 minutes, stirring frequently.

Add green peppers and zucchini; cook until tender, about 10 minutes. Add tomatoes if using canned, plus sweet potatoes, peanut butter, coriander, cayenne and salt to taste; mix well. Set aside to keep warm.

Serve over couscous. (or with rice, potatoes, or plain.)