1 8 inch eggplant, cut in triangles
1 medium zucchini, cut in triangles (or extra eggplant)
1 ½ lbs potatoes, peeled and cubed (if you boil them first it cuts the cooking time down dramatically)
1 tbsp cumin
1 tbsp curry powder
1 tbsp salt
2 medium onions chopped
1 tbsp ginger
2 tbsp tomato paste plus a couple tablespoons of water or several (3-4) chopped fresh tomatoes
cayenne pepper (optional)
In a large pan over medium heat, sauté garlic, ginger, onions and spices in oil. Add potatoes, stirring thoroughly (Can be pre-boiled to reduce cooking time). Add eggplant, zucchini, and tomato paste. Add more seasoning to taste. Cook until potatoes are tender
From CCNM’s Simply Healthy Cookbook
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