This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Ingredients
- 2 tablespoons extra virgin olive oil , divided
- 1 large yellow onion , roughly chopped
- 4 cloves garlic , crushed
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 small red or green bell peppers , chopped
- 3 cups cubed eggplant , with peel
- 1 can diced tomatoes , 15 ounce
- 0.5 cups water
- 1.25 pounds small red potatoes , halved
- 0.5 cups fat-free half and half , or milk
- 1 cup frozen or fresh peas
- 0.5 cups grated Parmesan cheese
- 1 pinch salt and freshly ground black pepper to taste
Instructions
-
1
Preheat the oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil; add onions, garlic, curry and cumin. Sauté until onions are soft, about 5 minutes. Remove to a bowl.
-
2
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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3
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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4
Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts
Per serving
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