Spicy Almond Stew With Ginger and Tomato [Eggplant]
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1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeño chilies, seeded and minced
1 onion, chopped
1/3 cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups vegetable stock or water
1/2 cup natural unsweetened almond butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then 
  sliced 1/2-inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Chopped roasted salted almonds, for garnish (optional).

1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 
minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, 
coriander, turmeric and cayenne; set aside.

2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add 
shallots and fry, stirring often, until soft, crisp and caramelized, about 
10 minutes. Using a slotted spoon, transfer shallots to a large bowl, 
leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring 
often, until lightly browned and just tender, about 10 minutes. Transfer to 
bowl with shallots.

3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add 
ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, 
stirring, 30 seconds more. Add onion and cook, stirring to scrape up any 
browned bits, until softened and translucent, about 5 minutes. Add tomato 
paste and cook, stirring, 1 minute.

4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling 
of salt. Bring to a boil and cook 5 minutes. Place almond butter in a medium 
bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then 
pour mixture back into soup.

5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, 
until vegetables are tender. Turn off heat and stir in lemon juice and 
chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve 
in bowls garnished with cilantro leaves and chopped almonds, if desired.
Yield: 8 servings.

Posted by JoeSpareBedroom (dishborealis/yahoo.com) to rec.food.cooking on
31 Jan 2007. Adapted to paleo.