Roasted Eggplant and Peanut Stew with Tanzanian Spices

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty vegetarian stew featuring roasted eggplant and a rich peanut sauce infused with warm Tanzanian spices. This African-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs large eggplant, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1, cut into 1-inch cubes large eggplant
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 14 oz (1 can) crushed tomatoes
• 1/2 cup natural peanut butter
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• to taste salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large eggplant cut into 1-inch cubes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
2. Step 2: While eggplant roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 6-7 minutes until soft.
3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika to the pot. Sauté for 1-2 minutes until fragrant.
4. Step 4: Stir in 14 oz crushed tomatoes, 1/2 cup natural peanut butter, and 2 cups vegetable broth. Bring to a gentle simmer, stirring until peanut butter is fully incorporated.
5. Step 5: Add the roasted eggplant to the pot, mix well, and simmer uncovered for 10 minutes until stew thickens and flavors meld.
6. Step 6: Season with salt and 1/4 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or flatbread.