In a large pot over medium high heat, sauté the onions in 1 teaspoon of peanut oil until fragrant and translucent. Add the garlic, eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes.
Add the stock, coconut milk, ginger, red pepper flakes and basil to the pot. Reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes
While the stew is simmering, cook the okra on high in a large skillet in the remaining teaspoon of oil. Stir frequently and cook until the okra-slime dissipates. (This could take between 10 and 15 minutes.)
Add the okra, kidney beans, peanut butter and salt to the stew. Stir to dissolve the peanut butter, and cook uncovered for another 10 – 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Stir in the spinach.
Top with chopped peanuts.