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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 13 cup olive oil
- 1 clove garlic, peeled and chopped
- 1 medium onion, peeled and chopped
- 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
- 15 button mushrooms, halved or quartered if large
- Salt to taste
Method
- Place the cumin and curry powder in a small skillet over medium heat.
- Cook, stirring, just until toasted, about 30 seconds.
- Heat the olive oil in a large saucepan.
- Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
- Season with salt and serve.
