Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        pork backrib
     1/4  cup           oil
   1      cup           onion -- minced
   3      cups          chicken broth
   1      tablespoon    coriander seed -- finly crushed
                        salt, pepper
                        chili oil
   1      6 1/2 ounce   can roasted shelled peanuts
   1                    eggplant -- cubed
                        juice 1/2 lemon
                        steamed carrots and green beans
   2      teaspoons     paprika

Preparation:

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender. Place peanuts in blender with remaining 1 tbls oil. Blend until finely ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew. Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts. Stir into sauce after eggplant is cooked.