The latest book from which I have been cooking is the Ethnic Vegetarian by Angela Shelf Medearis. I used the last two eggplants from my garden this year for this stew and served it with rice. Here is my slightly modified version.
Heat olive oil+butter in a pan, and saute 1 sliced onion. Add the cubed eggplants (2 rosa bianca) and 2 minced cloves of garlic. Once the eggplant has cooked, add 1 tbsp tomato puree, season with salt & 1/4 tsp cayenne pepper. I also added 1/4 tsp cumin+coriander powder. Add 3 tbsp of peanut butter, let the sauce simmer for a few more minutes. Add a little water if the sauce is too thick. Season with freshly grated nutmeg. The stew was creamy & flavorful.