Aubergine & Peanut Stew

A recipe from Google New York, as served by Mike Epstein and Jesse Mintz-Roth at dinner on the roof of their apartment, Aug 2009.

1 28oz Can San Marzano Tomato, Crushed.
1 Tablespoon Chopped Garlic
1 Large Vidalia Onion, Chopped
2 Tablespoons of Olive Oil Divided
1/3 Cup Balsamic Vinegar
1/2 Cup Peanut Butter
1 Bunch Cilantro Chopped
1/2 Cup Peanuts, Crushed
2 Eggplant Diced

1. Saute Eggplant in Olive Oil, try to get a good color, remove eggplant from pan and put on the side.
2. Add More Olive Oil to pan, then saute Garlic and Onion, deglaze with Balsamic Vinegar.
3. Add Tomato and reduce by 1/3rd.
4. Add Peanut Butter, Peanuts, Cilantro and Eggplant.
5. Add Salt and Pepper to taste.
6. Enjoy.

Also of potential interest is my friend Emily's recipe for a somewhat similar dish, which I think came out even better:
http://emmanyc.blogspot.com/2007/12/peanut-stew-with-rice.html
(we used veggie broth instead of chicken broth)