1 onion, chopped
2 garlic cloves, crushed
5 ml ground cumin
5 ml ground coriander
2 ml turmeric
1 small eggplant, trimmed & cubed
2 carrots, peeled & chopped
1 red pepper, seeded & chopped
500 ml vegetable stock
Heat large non-stick skillet, sprayed with cooking spray. Add onion and garlic. Cook, stirring, for 2 minutes. Add cumin, coriander and turmeric. Continue cooking, stirring continuously for about 2 minutes.
Add eggplant and cook for about 3 minutes. Add carrots and red pepper, stirring to mix. Add stock and bring to boil, cover with lid, simmer for 20 to 25 minutes.
Serves 4