Fall Harvest Groundnut Stew

• 4 cups low-sodium vegetable broth
• 1 medium tomato, peeled and diced, juice reserved separately
• 1 1-inch piece fresh ginger, sliced
• 2 Tbs. olive oil, divided
• 1 medium onion, diced (1 1/2 cups)
• 1 clove garlic, minced (1 tsp.)
• 13 cup tomato paste
• 1 Japanese eggplant, cut in 1/2-inch-thick slices
• 23 cup creamy peanut butter
• 18 tsp. cayenne pepper, optional
• 1 large sweet potato, peeled and cut into 1/2-inch dice (2 cups)
• 1 13 cups brown rice
• 1 7-oz. pkg. Gardein Chickn Filets

1. Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat.
2. Reduce heat to medium-low; simmer, covered, 30 minutes.
3. Discard ginger slices; set broth mixture aside.
4. Heat 1 Tbs.
5. oil in large saucepan over medium heat.
6. Add onion and garlic, and saute 7 minutes, or until softened.
7. Add tomato paste, and cook 2 minutes.
8. Add eggplant, and saute 2 minutes more.
9. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth.
10. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered, 1 hour, or until sweet potato is tender.
11. Meanwhile, prepare rice according to package directions.
12. Heat remaining 1 Tbs.
13. oil in large skillet over medium heat.
14. Add Chickn Filets, and cook 3 minutes per side.
15. Remove to cutting board, and cut into chunks.
16. Stir Chickn into stew, and serve stew over rice.

lowsodium, tomato, fresh ginger, olive oil, onion, clove garlic, tomato paste, japanese eggplant, peanut butter, cayenne pepper, sweet potato, brown rice

Taken from www.vegetariantimes.com/recipe/fall-harvest-groundnut-stew/ (may not work)