HungryMonster.com is your source for recipes.

go!
Facebook Twitter Google Pinterest

Curried Eggplant, Zucchini, And Chick-Pea Stew


Course : Eggplant
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Eggplant Recipes