Eggplant, Mushroom, and Sweet Potato Indian-Spiced Stoup

• Rice
• Chicken
• 4 cups vegetable stock for the chicken stock
• Coconut milk for the heavy cream
• Extra vegetable oil
• 1 medium-firm eggplant, cut into large dice
• 3 portobello mushroom caps, diced
• Warm pita bread, to pass at the table

1. Prepare just as you would the master recipe, #226, skipping the rice and adding a little extra oil to the skillet after you scoot over the sweet potatoes.
2. Saute the eggplant and mushrooms as you would the chicken.
3. Follow the rest of the recipe, swapping the vegetable stock for the chicken stock and the coconut milk for cream.
4. Serve with warm pita for dipping.

rice, chicken, vegetable stock, coconut milk, extra vegetable oil, eggplant, portobello mushroom caps, pita bread

Taken from www.epicurious.com/recipes/food/views/eggplant-mushroom-and-sweet-potato-indian-spiced-stoup-374437 (may not work)