This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Ingredients
- Extra virgin olive oil: 2 Tbsp (divided)
- yellow onion: 1 piece (chopped)
- garlic: 4 clove (crushed)
- curry powder: 2 Tbsp
- ground cumin: 2 tsp
- red or green bell peppers: 2 piece (chopped)
- eggplant, with peel: 3 cups (cubed)
- tomatoes: 1 can (15 ounce can, diced)
- water: 0.5 cup
- ¼ pounds small red potatoes: 1 piece (halved)
- fat-free half and half (or milk): 0.5 cup
- frozen or fresh peas: 1 cup
- Parmesan cheese: 0.5 cup (grated)
- pinch salt and freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
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Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
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In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
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Bake 15 minutes. Brown in broiler. Serve.
