1 onion, finely chopped
2 teaspoons olive oil
2 tomatoes, coarsely chopped
3 medium potatoes, chopped into 1-inch cubes
Water or vegetable broth
1 small head cauliflower, chopped
2 zucchini
1 ordinary or 2 Japanese eggplant
1 pinch curry powder
Salt and pepper to taste
In a large pot, sauté onions in oil until soft. Add the tomatoes. Add the potatoes and enough water (or broth) to cover. Bring to a boil. Add the cauliflower. Halve the zucchini lengthwise and chop into inch-long pieces. Do the same with the eggplant. Add these when the potatoes are almost tender.
Simmer until the eggplant is done but still firm. Add curry powder and salt and pepper to taste. Serve over rice.
Makes 4 servings.
Calories……198…..Fat…..3 g…..Fiber…..5.1 g.