Eggplant and squash stew

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Time:   40 minute(s) 

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Ingredients

  • 2 aubergines (eggplants)
  • 1 squash
  • 2 tbsp peanut butter
  • Hot chilli powder, to taste
  • Salt, to taste
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Chef Photos

Mali

Serves 4-6

 

Directions

1. Peel the aubergines then cut into slices.

2. Cut the squash into chunks, remove the seeds an the skin.

3. Bring 1.5l water to a boil, add the aubergines and squash and season to taste with salt.

4. Bring the mixture to a boil, reduce to a simmer, cover and cook for about 20 minutes over medium heat, or until the vegetables are tender.

5. Drain away the excess liquid then mash the vegetables until smooth.

6. Return the vegetables to a pan over low heat.

7. Season to taste with hot chilli powder and more salt (if needed) then stir in the peanut butter.

8. Cook for 5 minutes, stirring constantly.

 

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