Heat 2tbsp oil in a pan, add onions and garlic; cook on medium flame until onions turn translucent.
Add tomatoes, cover and cook till the tomatoes are mushy, about 2~3 minutes.
Next add eggplant and long beans; cover and cook till the veggies are half cooked, about 5~6 minutes.
Stir in peanut butter along ½ cup of water and bouillon cube (or the spices). Bring to a simmer and cook till the veggies are completely tender, another 3~4 minutes.
Add the chopped peanuts and simmer for 2 minutes.
Finally add bok choy and simmer for another 2 minutes. Serve over steamed rice.