Place 2 c water, chicken breast pieces, half of the diced onion, and the ginger in a medium pot. Bring to a boil and simmer.

In a heavy bottomed soup pot, heat the peanut oil. Add the tomato paste and sauté over low heat, 3-4 minutes.

Increase the heat to medium. Add the other half of the diced onion and all of the diced tomatoes. Sauté until the onions begin to soften, 2-3 min.

Carefully transfer everything from the simmering pot with the chicken into the pot with the sautéed onions and tomatoes. Add the peanut butter, salt, red pepper flakes, cayenne pepper, and black pepper. Bring the mixture to a simmer and cook, uncovered, 10 minutes.

Add the eggplant and okra (if using). Simmer the stew for an additional 10 - 15 minutes, covered, until the vegetables are tender. The stew should be nice and thick. (If it is too thin, simmer it uncovered to reduce some of the moisture.)

Season with salt to taste. Serve over rice.