| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 2 |
md |
Red onions; sliced |
| 4 |
c |
Eggplant; unpeeled, diced 1/2" cubes |
| 4 |
c |
Zucchini; sliced |
| 2 |
c |
Red bell peppers; sliced |
| 4 |
md |
Garlic cloves; crushed |
| 1/2 |
c |
Mango chutney |
| 1/3 |
c |
Flour |
| 8 |
ts |
Ground cumin |
| 1 1/2 |
tb |
Curry powder |
| 4 |
c |
Water |
|
|
Salt & freshly ground pepper to taste |
INSTRUCTIONS
In a non-stick skillet on medium heat, water sautee onions and eggplant 5
minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes
more. Push vegetables to sides of pan and add the chutney to the cleared
center of the pan. Add flour, cumin, and curry powder and mix well.Add
water and toss vegetables. Cook until sauce thickens, about 1 minute. Add
salt and pepper to taste. ~Vegetarian Cuisine
Posted to fatfree digest by "Ross, Lynne" <[email protected]> on
Jun 12, 1999, converted by MM_Buster v2.0l.
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