North African Stew

by Selma
(Canada)

1 sweet potato, peeled and cubed
1 white potato, peeled and cubed
1 dozen brussel sprouts
(steam or boil the above until tender)

2 tsp minced garlic
1 tbsp grated ginger root
1 tbsp ground coriander
1 tbsp butter or coconut oil
1/4 tsp caynenne pepper (or to taste)
(saute the above for 1-2 minutes)

4 onions, chopped
(add the onions to the saute pan with spices, cook till soft)

2 fresh tomatoes, chopped
2 medium eggplants, peeled and cubed
1/2 cup vegetable stock
(add the above to the onion mixture, simmer 10 minutes)

1 zucchini, chopped
1 bell pepper, chopped
(add the above to the tomato/eggplant mixture;simmer additional 15 minutes)

drain the cooked sweet potato, white potato, and brussel sprouts, and add to stew mixture.

2 cups stewed tomatoes or tomato juice
1/2 cup organic chunky peanut butter
(stir into stew, simmer 10 minutes, stir often)