This stew brings charred aubergines to a pan with peanuts, peanut butter and lots of chilli and spice. The onions add a shock of acid and neon pink. I love red-skinned peanuts. They are a great source of protein and in the summer we soak them in cold water, which makes them more nutritious, keeping them in the fridge to eat with fruit for our breakfast.
From the book ONE: POT, PAN, PLANET by Anna Jones. Copyright © 2021 by Anna Jones. Published by 4th Estate, an imprint of HarperCollins Publishers. Reprinted by permission.