Eggplant Stew With Tofu and Peanuts Recipe

Ingredients: 

• 1½ cup eggplant, chopped 
• 2 pinches salt 
• ½ cup canned tomatoes
• ½ cup tofu, diced 
• 2 tbsp unsalted peanuts
• 2 tbsp olive oil 
• 5 medium cherry tomatoes, halved 
• 2 pinches ground black pepper
• 1 garlic clove 
• 2 pinches ground cumin
• 2 pinches ground paprika 
• 3 tbsp water 

Instructions: 

1. Heat half of the olive oil in a skillet over medium-low heat.
2. Add the minced garlic to the skillet and cook, stirring for a few seconds, until fragrant and tender. Add ground paprika and cumin. Stir in the canned tomatoes and cook for 2–3 minutes to develop flavor. Feel free to adjust the seasoning to taste or use other favorite spices instead.
3. Add the chopped eggplant, halved cherry tomatoes, and water to the same skillet. Season with salt and ground black pepper. Cook on low-medium heat until the eggplant pieces reduce in size and the sauce thickens, about 15–20 minutes. Add more water if needed for the eggplant to steam or for the sauce to reach the desired consistency.
4. Meanwhile, spread the peanuts in a single layer in a heated pan. No oil is needed. Allow roasting on medium heat until the peanuts reach the desired roast. Transfer them onto a plate and set aside.
5. Slice the tofu into bite-sized cubes. Dry them off with a paper towel. Heat the remaining olive oil in the same pan over medium-high heat. Add the tofu pieces and cook for 1–2 minutes on each side or until golden brown and crisp at the edges.
6. Serve the eggplant stew on a plate. Top with tofu and roasted peanuts. Enjoy!