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طريقه التحضير |
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Peel and chop the onion. Cut the tomatoes into bite- sized pieces. |
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Cut the small eggplant into bite-sized pieces. |
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Place a large frying pan over medium heat. Add oil and heat for 1 minute. |
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Add onion to sauté until transparent. Add tomatoes in pan and simmer for 5 minutes. |
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Add eggplant and simmer for 5 minutes longer. |
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Pour water in a small container. Add peanut butter and stir until a paste forms. |
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Add peanut mixture to tomato-eggplant mixture. Stir thoroughly. |
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Lower the heat to medium-low and simmer, uncovered, for 10 minutes. |
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When eggplant is tender, remove from flame and serve. |
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This sauce is better served with dried meat, dried fish, rice, potatoes, sweet potatoes, or plantains. |
المقادير
