Indian-Spiced Eggplant & Cauliflower Stew

Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons curry powder, preferably hot Madras
• 1  teaspoon garam masala
• 1  teaspoon mustard seeds
• 2  tablespoons canola oil
• 1  large onion, sliced
• 2  garlic cloves, minced
• 1  teaspoon  finely grated fresh ginger
• 3⁄4 teaspoon salt
• 1  lb eggplant, cut into 1-inch chunks
• 3  cups cauliflower florets
• 15  ounces  can diced tomatoes
• 15  ounces  can chickpeas, rinsed
• 1⁄2 cup water
• 1⁄2 cup nonfat plain yogurt (optional)

Directions

1. Heat a Dutch oven over medium heat.
2. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
3. Transfer to a small bowl.
4. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
5. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
6. Bring to a simmer.
7. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
8. Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
9. **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.