Curried Potatoes and Eggplant

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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