Firey Eggplant-Peanut Soup
1 t salt
5 large shallots, peeled and thinly sliced (a large onion, diced, makes a fine substitution)
1 jalapeno or other spicy pepper, minced
1 inch piece of ginger, peeled and minced
1/4 t ground cayenne
1/2 t ground turmeric
1/2 C tomato sauce
1/2 C diced tomatoes
5 C veg stock
1/4-1/3 C peanut butter
2 T lemon juice
Toss the eggplant with the salt in a colander.
Let it sit at least 30 minutes to soften and release extra water.
Rinse eggplant and drain well.
While the eggplant is doing its thing preheat a large pot and start the shallots/onion to caramelize in the oil, cooking about 20 minutes until they are tender and browned.
Remove, set aside, and start sauteing the eggplant, adding more oil if needed.
Cook eggplant 10-15 minutes, until starting to get tender.
Add in diced tomatoes and cook for another few minutes.
Add the shallots/onion back in to the pot as well as the spicy pepper, ginger, tomato sauce, and spices.
Stir well and let heat through.
Add the peanut butter and stir until it is completely blended into the soup.
Simmer another 30-45 minutes until the eggplant is very tender.
Add in lemon juice.
Salt to taste.