Thai Peanut Sauce
1/2 cup peanut butter
1 1/2 tablespoon sesame oil
2 teaspoon soy sauce
1/4 teaspoon red pepper (dried)
4 tablespoon of a light veg oil
pinch of cumin,
Mix all of the ingredients in a blender.
Take sliced eggplant, broccolli florets, carrots, mushrooms, zucchini, green and red peppers and saute.
During the last minute of cooking, add the sauce above. DO NOT OVERCOOK - IT WILL CLUMP UP.
I serve this with brown rice that has some steamed veggies (like peas, thin sliced carrots, etc.) in it. It looks nice, tastes great, and is filling.