Mixed Vegetable Stew
1 onion, finely chopped
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.
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
1 ordinary or 2 japanese eggplant
1 pinch curry powder
salt and pepper to taste
Simmer until the eggplant is done but still firm. Add curry powder and salt and pepper to taste. Serve over rice.
Makes 4 servings.
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