Curried Eggplant and Potatoes

• 34 cup chicken broth, nonfat and low sodium
• 2 garlic cloves, whole, peeled
• 2 teaspoons fresh gingerroot, minced
• 14 teaspoon chili powder
• 1 medium onion, chopped
• 12 teaspoon ground turmeric
• 2 cups potatoes, diced
• 3 cups eggplants, chopped
• 1 teaspoon curry powder
• 1 cup frozen green pea, thawed
• 2 cups cooked rice

1. Combine 2 tblsp broth, the garlic, gingerroot, chili powder and onion in a blender or food processor and puree.
2. Heat puree in a large saucepan.
3. Add turmeric and stir in potatoes.
4. Cover and simmer 5 minutes.
5. Add remaining broth and eggplant, cover and simmer for 8 minutes.
6. Stir in curry powder and peas and continue to simmer until peas and eggplant are cooked through, about 5 minutes.
7. Serve over rice.

chicken broth, garlic, fresh gingerroot, chili powder, onion, ground turmeric, potatoes, eggplants, curry powder, frozen green pea, rice

Taken from www.food.com/recipe/curried-eggplant-and-potatoes-416781 (may not work)