Spicy Peanut Stew with Ginger and Tomato

cooking.nytimes.com

Mayrose

1 medium-size eggplant, peeled and cut into ½-inch dice

1 teaspoon salt, more to taste

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon turmeric

⅛ teaspoon cayenne

¼ cup peanut oil

2 shallots, thinly sliced

2 inches fresh ginger, peeled and minced

1 to 2 jalapeño chilies, seeded and minced

1 onion, chopped

⅓ cup tomato paste

1 small (14.5 ounce) can diced tomatoes, preferably roasted

4 cups vegetable stock or water

½ cup natural unsweetened peanut butter (creamy or chunky)

1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced ½ -inch thick

2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)

⅓ cup coarsely chopped cilantro leaves, plus whole leaves for garnish

Cooked rice, for serving

Chopped roasted salted peanuts, for garnish (optional)

Directions at cooking.nytimes.com

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