1 pkg. ox tails
1 pkg. pole beans (1 1/2 lbs., cut 3 inches long)
1 lg. eggplant, sliced lengthwise (3 inches long)
1 lg. onion, sliced
4 cloves garlic, crushed
1/2 c. peanut butter

Boil ox tail until tender (enough water to cover). Set aside. Saute garlic and onion in 1/4 cup oil. Add ox tail. Pour mixture into saucepan, adding salt to taste and water which the tails were cooked in. Bring to boil. Blanch beans and eggplant. Add to first mixture adding peanut butter. Thicken with flour. Do not overcook beans and eggplant.