1. In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Set aside. 2. In a large frying pan, heat oil over medium heat for 1 minute then add the onions and saute until transparent. 3. Add tomatoes and cook for 5 minutes and then add the eggplant and cook for 5 more minutes. 4. Add the peanut butter and water mixture to the tomato mixture and stir well. 5. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until eggplant is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
