3 medium Tomatoes
1 large sweet potato
1 large eggplant
2 large handfuls mixed greens
1 cup peanut butter
1 cube bouillon
to taste cayenne
to taste salt and pepper
Add all of the the vegetables except the mixed greens to a pot and just barely cover with water. Bring to a boil. Stir in the bouillon cube. Reduce to a simmer and cook for half an hour, or until the vegetables are almost done. Remove 3/4 cups of the stock and mix with the peanut butter to form a smooth sauce. Add the peanut butter and simmer for 10 minutes, or until the sauce has thickened. Stir in the mixed greens until just wilted. Season to taste with salt, pepper and cayenne.