2 sweet potatoes, peeled & cubed
2 tbsp. vegetable oil
3 garlic cloves, minced or pressed
3 tbsp. grated fresh ginger root
2 tbsp. ground coriander
1/2 tsp. cayenne (or to taste)
4 c. chopped onions
2 tomatoes, chopped
4 c. peeled & cubed eggplant
1/4-1/2 c. Vegetable Stock or water
1 c. chopped zucchini or yellow summer squash
2 green peppers, coarsely chopped
2 c. tomato juice
1/2 c. peanut butter

Steam or boil the sweet potato cubes until just tender. Meanwhile, saute the garlic, ginger and spices in oil for 1 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; 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 5-10 minutes, stirring occasionally to prevent sticking. Serve on rice, couscous, or millet. Serves 4-6.