Spicy Peanut Stew With Ginger and Tomato

Cook the rice according to package directions.

Toss the diced eggplant with salt in a colander and set aside for 30 minutes. Rinse and drain well.

Mix cumin, coriander, turmeric, and cayenne in a small bowl and set aside.

Heat three-fourths of the peanut oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp, and caramelized, about 10 minutes. Transfer shallots to a large bowl with a slotted spoon, leaving oil in the pot.

Increase heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.

Add remaining oil to the pot and heat over medium-high heat. Add ginger and jalapenos, cooking and stirring for 30 seconds.

Add spices and cook, stirring, for 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add diced tomatoes, stock, eggplant, shallots, and a pinch of salt. Bring to a boil and cook for 5 minutes.

Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into the pot.

Reduce heat to a simmer, add zucchini, cover, and cook for 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste, adding salt if necessary.

Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts.