Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Eggplant, peeled and cut in 1/4 c Tomato juice
Cubes 1 cn (16oz) chick peas,
3/4 c Chicken stock -rinsed
1 ts Low sodium soy sauce or 2 cl Garlic, crushed
Tamari 2 md Carrots, thinly sliced
2 tb Mild curry powder 2 c Diced potatoes
1 ts Cumin And drained
Sliced 1/4 c Raisins
1 lg Onion, chopped Lowfat yogurt for
2 c Cauliflower florets -garnish
1 md Zucchini, sliced 1 Green pepper, thinly
2 c Peeled tomatoes

Rinse eggplant in strainer, let drain 30 minutes, then wipe dry.
Soften eggplant in 2 tablespoons stock about 5 minutes, stirring
often. Remove from pan. Add 1 tablespoon stock to pan, soy sauce,
curry, cumin and garlic. Mix then add remaining stock and cook 2
minutes. Add carrots, potatoes, pepper onion and cauliflower. Cook
until crisp-tender about 5-7 minutes. Add eggplant, zucchini,
tomatoes, tomato juice, chick peas and raisins. Cook, covered, 10
minutes. Serve topped with a dollop of yogurt.

Per serving: Calories: 94 Protein: 4g Carbohydrates: 19g Fat: 1g
Sodium: 122mg Cholesterol: trace

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By JIM WELLER On 04-18-95

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