African Stew

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  • 1 large onion, chopped
  • 1 japanese eggplant, chopped
  • 1 small zucchini, chopped
  • 1 clove garlic, minced
  • 1 tsp. ground ginger
  • 1 tsp. dried thyme
  • 4 c. fat-free, low-sodium vegetable or chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 large sweet potato, peeled and cut into 1/2″ pieces
  • 1/3 c. omega-3-enriched peanut butter
  • 1 can (14.5 ounces) white beans, rinsed and drained
  • 1/2 c. unsalted peanuts, coarsely chopped

Directions

    1. Step 1In a large saucepan coated with cooking spray over medium-high heat, cook the onion, eggplant, zucchini, garlic, ginger, and thyme for 5 minutes, stirring, or until the vegetables are lightly browned.
    2. Step 2Stir in the broth, tomatoes, and sweet potato and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are just tender.
    3. Step 3Place the peanut butter in a small bowl. Remove 1 cup of the simmering broth and whisk into the peanut butter. Return to the pan with the beans and cook for 10 minutes, or until the flavors are blended.
    4. Step 4Divide the stew among 4 bowls and sprinkle with the peanuts.

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