West African Chicken

• ½ eggplant, cubed
• 4 T olive oil
• 1 lb chicken breast, cubed
• 2 garlic cloves, crushed
• 1 onion, chopped
• 1 T ground cumin
• 1 T ground coriander
• 1 T crushed red pepper flakes
• 1 c water
• 2 T brown sugar
• ¼ c peanut butter
• 2 oz cilantro, chopped

Coat eggplant with 2 tablespoons olive oil and bake at 450 degrees for 15 minutes. Sear chicken in 2 tablespoons of olive oil until golden brown. Remove. Saute garlic and onion for 3 minutes. Add cumin, coriander, red pepper, water, brown sugar and peanut butter. Cover and simmer for 10 minutes. Stir in chicken, eggplant and cilantro.