INGREDIENTS
1 medium size
eggplant
1 tsp
salt
1 tsp
ground cumin
1 tsp
ground coriander
1/4 tsp
turmeric
1/8 tsp
cayenne
1/4 cup
peanut oil
2
shallots
2 inches
fresh ginger
1
chilies
1
onion
1/3 cup
tomato paste
14 1/2 oz
canned tomatoes
4 cups
vegetable stock
1/2 cup
peanut butter
1 medium size
zucchini
2 tbsp
lemon juice
1/3 cup
cilantro leaves
1 serving
cooked rice
1