2 sweet potatoes, cubed
 2 T. oil
 3 cloves garlic, minced
 3 T. fresh gingerroot, minced
 2 T. ground coriander
 1/2 tsp. cayenne
 4 c. chopped onion
 1 eggplant, cubed
 2 tomatoes, chopped
 1/4-1/2 c. stock or water
 1 c. chopped zucchini
 2 green bell peppers
 2 c. tomato juice
 1/2 c. peanut butter (I use almond butter cause I'm allergic to pb)
 
 Steam or boil sweet potato cubes until tender.  Saute garlic, ginger and
 spices for 1 minute; add onions and cook until soft.  Add tomatoes,
 eggplant & stock/water; simmer 10 minutes.  Add zucchini & bell 
 pepper, continue to simmer until all vegetables are tender, ~ 20 minutes.
 Add sweet potatoes to stew along with tomato juice and almond butter.
 Stir well and simmer on very low heat for 5-10 minutes, stirring to
 prevent sticking.  Serve on rice, couscous or millet.
 
 Source:  New Recipes from Moosewood Restaurant

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