Curried Eggplant, Zucchini, And Chick-Pea Stew

Course : Eggplant
Serves: 4
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2 cups vegetable stock or canned low sodium
2 tablespoons curry powder
1/4 teaspoon hot pepper flakes -- (optional)
5 small eggplants -- (2lbs total), ends trimmed and cubed
4 small zucchini -- sliced
2 cups tomatoes -- chopped coarsely
2 cups cooked chick peas or canned

Preparation / Directions:

1. Heat stock in a dutch oven or stove top casserole. Stir in curry powder and hot pepper flakes, if desires, and bring to a simmer. 2. Add eggplant and let simmer over low heat for 5 minutes. Add zucchini and tomatoes and cook for an additional 3 to 5 minutes, or until zucchini is barely tender. 3. Add chick-peas, and continue to simmer for 5 to 10 minutes, or until eggplant is cooked and all ingredients are heated through.

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