2 ea Sweet potatoes

2 tb Vegetable oil

3 ea Garlic cloves, minced

3 tb Grated ginger

2 tb Coriander

1/2 ts Cayenne

1 md Onion, chopped

2 md Toamtoes, chopped

4 c Eggplant

1/2 c Stock

1 c Zucchini

2 ea Green peppers, chopped

2 c Tomato juice

1/2 c Peanut butter

Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant"