This is a very simple dish of lightly spiced vegetables cooked with peanut butter (or home-made peanut paste). It can be served as a main meal with rice or as an accompaniment.
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 3
Ingredients:
1 aubergine (eggplant), washed and cubed
1/2 butternut squash (~300g), peeled and cubed
1-2 tbsp of peanut paste (or peant butter)
1/2 vegetable stock cube, crumbled
1 bouquet garni
1 tsp sesame oil
salt and freshly-ground black pepper, to taste
smoked paprika, to taste
Preparation:
Bring a pan of salted water to a boil. Add the cubed vegetables and bouquet garni and cook over medium heat for 20-25 minutes until just tender. Strain the vegetables in a colander, reserving some of the cooking liquid. Remove and discard the bouquet garni.
Dilute the peanut paste/butter with 3 tbsp of the vegetable cooking water. Put the vegetables in a saucepan and add the dilute peanut paste and sesame oil. Sprinkle over the crumbled vegetable cube and season with black pepper and paprika.
Mix gently to combine, add a little more cooking water, if needed, bring to a boil, cover with a lid and cook for 5 minutes.
Adjust the salt to taste and serve.
