Brinjal and nut stew

Name: Brinjal and nut stew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 40.00 ml sunflower oil; 4.00 aubergine sliced, salted; 1.00 onion cut into wedges; 3.00 tomatoes medium, wedges; 1.00 cinnamon stick; 50.00 ml peanut butter smooth; 50.00 g cashew nuts chopped

4 servings Prep: 15 mins, Cooking: 10 mins

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By Food24 November 03 2009

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Ingredients (7)

40.00 ml	sunflower oil
4.00	aubergine — sliced, salted
1.00	onion — cut into wedges
3.00	tomatoes — medium, wedges
1.00	cinnamon — stick
50.00 ml	peanut butter — smooth
50.00 g	cashew nuts — chopped

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Method:

1. Heat the sunflower oil in a large pot and fry the brinjal slices on both sides until lightly browned. Remove from the heat and set aside.

2. Add the onion and cook for two minutes until soft. Stir in the tomatoes, the cinnamon stick and 250ml water. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the brinjals and peanut butter, and simmer for a further five minutes. Season and sprinkle with the cashew nuts.Serve with couscous.