Mild Dry Curry with Chunky Vegetables

• 1 Onion (large)
• 1 Carrot (medium)
• 2 Eggplant (medium)
• 1/8 Kabocha Squash (medium)
• 250 grams Mixed ground meat (or ground pork/chicken)
• 200 grams Diced tomatoes (1/2 can)
• 2 tbsp Red wine (cooking sake is OK too)
• 1 ~1 1/2 tablespoons Curry powder
• 1 ~1 1/2 tablespoons Okonomiyaki Sauce
• 1 ~1 1/2 tablespoons Japanese Worcestershire-style sauce
• 1 ~1 1/2 tablespoons Ketchup

1. Cut the vegetables into easy-to-eat portion sizes (finely chopped, etc.)
2. After rinsing the eggplant in water, drain.
3. Lightly coat a frying pan with cooking oil (not listed), saute the onions until transparent, and then add the ground meat to saute.
4. Add all of the vegetables from Steps 1 and 2, and saute.
5. Add diced tomatoes, red wine and curry powder, stir evenly, cover with a lid, and cook together until the vegetables soften.
6. Add all of the flavoring ingredients and mix together, then boil down until the water evaporates (Stir several times in the process).
7. Freeze any leftovers, and enjoy it in bread the next day.

onion, carrot, ground meat, tomatoes, red wine, curry, okonomiyaki sauce, sauce, ketchup

Taken from cookpad.com/us/recipes/169881-mild-dry-curry-with-chunky-vegetables (may not work)