Vegetable Curry

• 1 pound eggplant peeled
• 1/2 teaspoon salt
• 2 tablespoons curry powder
• 1 teaspoon cumin ground
• 2 cloves garlic peeled and minced
• 1/2 cup stock
• 2 each carrots sliced
• 2 cups potatoes diced
• 1 each black pepper sliced
• 2 each onions
• 2 cups cauliflower florets
• 1 medium zucchini sliced
• 2 cups tomatoes peeled, chopped
• 1/4 cup tomato juice
• 1 can chickpeas (garbanzo beans)
• 1/4 cup raisins, seedless

1. Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min.
2. then pat dry.
3. Saute eggplant small amount of vegetable broth for 8 to 10 minutes, stirring often.
4. Remove from pan and set aside.
5. Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in 1/2 cup stock and cook for 2 minutes.
6. Add carrots, potatoes, green peppers, onions, cauliflower.
7. Cover and simmer 10 to 15 minutes, adding more stock if necessary.
8. Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins.
9. Cover and simmer for 10 minutes.
10. Serve over rice with soy yogurt or eat alone.
11. You can use other vegetables also.

salt, curry powder, cumin ground, garlic, stock, carrots, potatoes, black pepper, onions, cauliflower florets, zucchini, tomatoes, tomato juice, chickpeas, raisins

Taken from recipeland.com/recipe/v/vegetable-curry-43620 (may not work)