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 , 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. 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. 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.
3. 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.
4. 4 Bake 15 minutes. Brown in broiler. Serve.

Nutrition per serving