Sudanese eggplant stew

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Arabic, Africa




Cooking time


Total time





Just when you think you’re familiar with all the eggplant stews, you stumble upon this one. And what a one. So surprising. So good. So different. Guests raved. And so do we. We are going to make this very often.


  • 3 eggplants

  • 3 red peppers

  • 3 Onions

  • 3 cloves garlic

  • 1-2 can(s) peeled tomatoes

  • 1/2 pot Vegan peanut butter with chunks

  • 2 table spoon cumin seeds

  • red pepper

  • salt and pepper

  • olive oil

Cooking time

  • Finely chop the onions, as well as the garlic cloves, and fry them in the olive oil until soft and brown. Add the cumin seeds.
    Cut the eggplant into 1×1 cm cubes and fry them. Just with the skin, huh.
    Also, cut the red bell pepper into cubes and add them to the pan. Since eggplant works like a sponge, you should check if there is enough olive oil in the pan. Otherwise, you’ll have to add some along the way.
    Put the lid on the pan and let it simmer for half an hour. Stir well from time to time.
  • Add the peeled tomatoes, stir and cook for 20 minutes with the lid slightly off the pan.
  • When everything has become a delicious stew, soft and cooked and barely visible what is in it, you can add the peanut butter. Not too much, not too little. I think half a jar is just right at this amount. But also taste it yourself to be sure.
  • And then you can serve it deliciously. Together with the heavenly white rice, for example, which you will also find on this site. Or with a nice cool piece of bread, of course.

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