Cook tonight

2 * Spicy Peanut Eggplant And Shallot Stew - 2.0 pound Eggplant (peeled and chopped in 1/2 inch cubes) - 8.0 ounce shallots (peeled and sliced very thin) - 0.5 cup peanut oil - 2.0 count yellow onion (diced) - 2.0 count hot chili (seeded and minced) - 2.0 inch ginger (peeled and minced) - 2.0 teaspoon ground cumin - 0.5 teaspoon ground cayenne pepper (optional) - 2.0 teaspoon coriander - 0.5 teaspoon ground tumeric - 0.66 cup tomato paste - 32.0 ounce diced tomatoes (roasted with juice (canned ok)) - 10.0 cup water (or light veggie broth) - 1.0 cup peanut butter - 12.0 ounce green beans (trimmed and cut into 2 inch pieces) - 4.0 tablespoon lemon juice - 1.0 cup chopped roasted peanuts - 2.0 cup cilantro leaves

2 lb eggplants 0.5 lb shallots 2 yellow onions 2 hot chilis 2 inch ginger 1 small can tomato paste 2 16-oz cans diced tomatoes 1 little jar peanut butter 3/4 lb green beans 2 lemons 1 c peanuts

AND A SIDE: Brussels sprouts???