---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 1 servings
       1 lb Eggplant, peeled; 1 cubes
     1/2 ts Salt
       2 tb Curry
       1 ts Ground cumin
       2    Large cloves garlic; minced
       1    Pepper to taste
       1    Salt to taste
     1/2 c  Stock
       2    Carrots (medium) sliced thin
       2 c  Diced potatoes
       1    Green or red pepper; sliced
       2    Large onions
       2 c  Bite size cauliflower
       1 md Zucchini; sliced
       2 c  Tomatoes-peel, chop; seed
            (save liquid)
     1/4 c  Tomato juice or stock
       1 cn Chickpeas; drained (16 oz)
     1/4 c  Raisins
       1    Low fat soy yogurt
   Place eggplant in colander, sprinkle with salt, toss
   and set aside to drain for 30 min. then pat dry. Saute
   eggplant small amount of vegetable broth for 8-10
   minutes, stirring often. Remove from pan and set
   aside. Heat curry, cumin, garlic, pepper, salt in
   small amount of stock, then stir in 1/2 cup stock and
   cook for 2 minutes. Add carrots, potatoes, green
   peppers, onions, cauliflower. Cover and simmer 10-15
   minutes, adding more stock if necessary. Return
   eggplant to the pan, and add zucchini, tomatoes,
   tomato liquid, chickpeas, and raisins. Cover and
   simmer for 10 minutes. Serve over rice with soy yogurt
   or eat alone. You can use other vegetables also.
   Adapted by Ruth Reber from Jane Brody’s Good Food Book.
   From the recipe files of Sue Smith, SueSmith9@aol.com.
   Posted by KevinVegan to AOL. D/L April 16, 1995.
   Formatted using MMCONV 1.8. 1.80á