Fragrant Indian Vegetables

• 1 1/2 pounds of eggplant, sliced about 1/4 inch thick
• 4 tablespoons corn, canola or safflower oil plus a little for brushing
• 3/4 pound large new potatoes, scrubbed and unpeeled
• 1 pound onion, coarsely chopped
• 2 large cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 bay leaf
• 1 head cauliflower, flowerettes cut into bite-size pieces
• 1 1/2 tablespoons coarsely grated fresh ginger
• 6 canned Italian plum tomatoes, well drained
• 1/2 cup chopped cilantro
• 1 cup or more nonfat plain yogurt

1. Heat oven broiler and cover broiler pan with aluminum foil.
2. Arrange eggplant slices on broiler pan and brush lightly on both sides with oil.
3. Broil eggplant as close to heat as possible, watching that the slices do not burn.
4. When one side is brown, turn and brown on second side.
5. Total broiling time about 15 minutes.
6. Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften.
7. Remove and set slices aside.
8. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two.
9. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
10. Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan.
11. Cover and cook about 5 minutes, until cauliflower is done.
12. When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
13. Serve with cilantro and yogurt.

eggplant, corn, new potatoes, onion, garlic, ground cumin, bay leaf, cauliflower, ginger, italian plum tomatoes, cilantro, yogurt

Taken from cooking.nytimes.com/recipes/9336 (may not work)