Spicy Peanut and Eggplant Soup (adapted from Veganomicon, 2007 edition, pages 147-148)

Original Recipe: Veganomicon: The Ultimate Vegan Cookbook, Isa Chandra Moskowitz & Terry Hope Romero, 2007, pp. 147-148

I’ve eliminated the oil that’s in the original recipe; it was only used to sauté the eggplant and other ingredients. I’ve also changed the order of the spices and onions, frying the onion first and caramelizing, then tossing in the spices; that works very well when not using oil.

Ingredients:

1 lb. eggplant, peeled/chopped in 1/2 inch cubes

1 tsp salt, optional, plus additional to season soup

5 large shallots, peeled/sliced very thinly

Water or other liquid to sauté, as desired

1 medium size yellow onion, diced

1 hot chile, seeded/minced

1 inch cube fresh ginger, peeled/minced

1 1/2 tsp ground cumin

1/8-1/4 tsp ground cayenne (optional)

2 tsp ground coriander

1/2 tsp ground turmeric

1/3 cup tomato paste

1 (14.5 oz) can fire roasted or regular diced tomatoes, no salt added; do not drain

5 cups water or vegetable broth

1/2 lb. green beans, fresh or frozen, trimmed and cut into 2 inch pieces

1/2 cup creamy or chunky natural peanut butter

2 tbsp fresh lemon juice

1/3 cup or more cilantro, coarsely chopped (optional)

Optional garnishes: whole cilantro leaves, chopped roasted peanuts

Directions:

Toss the eggplant cubes with the optional teaspoon of salt in a large bowl or colander, and then gently rinse the eggplant with cold running water and drain. If not using salt, just omit this step.

Fry the shallots in a large stockpot over medium heat for about 20 minutes until very soft, browned, and slightly caramelized, use liquid as desired and needed. Scoop the shallots into a medium bowl, and set aside.

In the same stockpot, fry the eggplant for about 12-15 minutes, until slightly tender, using liquid as desired. Add to the bowl of shallots.

Add the onion to the stockpot, and fry until softened, about 5-6 minutes, using liquid as desired (we like to fry the onion a few minutes longer, until caramelized, adding water as needed).

Add the ginger and chile to the onion, and stir-fry for about 30 seconds. Add the cumin, optional cayenne, coriander, and turmeric, and stir-fry for another 30 seconds. Add the tomato paste, and stir-fry for another minute.

Add the undrained diced tomatoes, water or vegetable broth, green beans, and eggplant and shallots to the pot. Stir well, and increase heat to medium-high. Bring to a boil for 5 minutes, then lower the heat and simmer, uncovered.

In a medium bowl (you can use the bowl that had the eggplant and shallots), combine the peanut butter with a ladleful of hot soup, mixing well. Scrape the mixture into the rest of the simmering soup, and stir to mix.

Simmer the soup over medium-low heat, covered, for 35-45 minutes, until the eggplant is very tender. Remove from heat and stir in the lemon juice and optional cilantro.

Top with whole cilantro leaves, and/or chopped roasted peanuts, as desired.