| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Main dish, Vegetarian, Potato | 1 | Servings |
INGREDIENTS
| 1 | CAThie Coppolino (TDDB08B) | |
| 2 | lg | Onions, chopped |
| 6 | x | Garlic cloves, minced |
| 4 | lg | Potatoes, peeled, chopped |
| 1 | lg | Eggplant, peeled, chopped |
| 1/2 | lb | (or more) Mushrooms, halved |
| 2 | lg | Tomatoes, chopped, OR 1 (16 ounce) can chopped tomatoes |
| With juice | ||
| 2 | ts | Tumeric |
| 2 | ts | Curry powder |
| 1/4 | ts | Red chilli powder |
| 2 | ts | Ground cumin |
| 1 | tb | Sugar |
| 3/4 | ts | Ground ginger |
| 1 | ts | (or more) salt |
| Olive oil (as needed) | ||
| Water (as needed) |
INSTRUCTIONS
In large skillet or electric frying pan, heat oil and saute onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium-high heat ten minutes. Add tomatoes and all spices to mixture along with 1 C. water. Cover and simmer, stirring occasionally, until veggies are cooked, about 30 to 40 minutes. You may need to add more water or oil as it evaporates. Serve with warmed whole wheat tortillas. We like to serve burrito style after spreading the tortilla with butter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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