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1
Chop the eggplant into 1 - 2 inch-ish cubes and sprinkle with coarse salt. Let stand for 20 minutes.
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2
Chop the sweet potato into 1 - 2 inch-ish cubes and boil in water on medium hear for 15 - 20 minutes or until tender. Set aside.
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3
Once the eggplant is ready, rinse off the salt and use a paper towel to dry them off and soak up any excess water. Place the eggplant and onion in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant pieces are coated. Cook at 350F/180C for 20 - 30 minutes or until the eggplant is soft and cooked through.
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4
When the sweet potato and eggplant are cooked you can prepare to serve. In a bowl, add the oats and 1/2 c coconut milk. Let stand for a few minutes and then add 1/2 c boiling water. Stir a few times to incorporate and then let sit.
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5
In a pan on medium-high heat, add a dash of sesame oil and into it grate the ginger and garlic. Add a pinch of chili flake. Sautee until just starting to brown. Lower the heat to medium/medium-low and add the soy sauce, peanut butter, and a tbsp or so of luke warm water. Stir to incorporate.
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6
To that, add 1/2 c coconut milk and combine. Add the sweet potato and eggplant, and combine. Add a little spoonful of water as needed to help the sauce coat the vegetables.
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7
Serve with the coconut oats and a light cilantro and mint salad (dressed here with a light dash of sesame oil and lemon juice).
