Chicken And Peanut Stew

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1/2 cup cornmeal

Salt and freshly ground pepper

One 3 1/2-pound chicken—cut into 8 pieces, rinsed and patted dry

1/4 cup vegetable oil

2 small onions, coarsely chopped

1 jalapeño—stemmed, seeded and minced

1 cup water

1/2 cup white wine vinegar

1/2 cup raw peanuts (2 1/2 ounces)

8 unpeeled garlic cloves

1 large sweet potato, peeled and cut into 1 1/2 -inch chunks

1 1/2 pounds long thin eggplants, sliced crosswise 1 1/2 inches thick

2 small yellow squash, sliced crosswise 1 1/2 inches thick

1 bunch scallions, cut into 2-inch lengths

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