I found this recipe at the Eating Well website (http://www.eatingwell.com/recipe/249483/indian-spiced-eggplant-cauliflower-stew/) and have made it a few times. I’ve made some modifications: more fresh garlic and ginger and I usually use home cooked chickpeas. Today I made this for the family get together in Belleville.
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup non-fat plain yogurt, (optional or nut based ranch dressing – makes it vegan)
Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.