Groundnut Sauce (From East and West Africa) |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This vegetarian East and West Africa sauce is full of protein. Tastes great served with rice or chapatis. The recipe came from the cookbook Vegetarian Cooking Around the World. Ingredients:
1 tablespoon canola oil |
1 medium onion, peeled and chopped |
2 medium tomatoes, cut into bite-sized pieces |
1 small eggplant, cut into bite-sized pieces (with or without peel) |
1/2 cup peanut butter, smooth unsweetened (you can find this in the health food section of many supermarkets) |
1/4 cup water |
Directions:
1. In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Set aside.
2. In a large frying pan, heat oil over medium heat for 1 minute then add the onions and saute until transparent.
3. Add tomatoes and cook for 5 minutes and then add the eggplant and cook for 5 more minutes.
4. Add the peanut butter and water mixture to the tomato mixture and stir well.
5. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until eggplant is tender.
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