Guest guest Posted May 28, 2000 Report Share Posted May 28, 2000 * Exported from MasterCook * Curried Tomatoes and Eggplant Recipe By :Jacqueline Dunnington Serving Size : 4 Preparation Time :0:00 Categories : Main dish Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- or corn oil 3 cups eggplant -- peeled and cubed (about 1/2-inch thick) 1/2 cup onions -- slivered 2 cups diced canned tomatoes -- drained (save liquid) 1 teaspoon apple cider vinegar 1/4 cup raisins 1 tablespoon curry powder -- (heaping) 1 teaspoon ground mustard seed 2 tablespoons cilantro -- finely chopped cayenne -- to taste salt -- to taste Heat oil in large, deep skillet. Add eggplant and onions. Brown well. Add tomatoes, vinegar, and raisins. In a separate cup, blend saved tomato liquid with curry powder, mustard seed, cilantro, and cayenne. Add to the eggplant mixture and simmer 10 minutes. Serve with brown Basmati rice. Source: " Vegetarian Journal, May/June 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 11g Total Fat; (54% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26068 0 0 0 939 0 0 0 Quote Link to comment Share on other sites More sharing options...
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