Summer Vegetable Curry

Ingredients

• 1 small eggplant (about 3/4 pound)

• 1 small zucchini

• 1 tablespoon olive oil

• 2 cloves garlic , minced

• 1 onion , chopped (about 1/2 cup)

• 1 piece fresh ginger , about 1 inch, grated

• 1 tablespoon curry powder

• 1/4 pound small fresh mushrooms

• 1 cup diced tomatoes (peeled and seeded)

• 1 15-ounce can no-salt-added chickpeas (also called garbanzo beans)

• 1 14-ounce can light coconut milk

• 1 cup fresh cilantro , chopped for garnish

Directions

Wash and trim eggplant. Do not peel. Quarter and remove seeds. Cut into 1-inch cubes. Eggplant should yield about 3 cups. Wash and trim zucchini. Cut into 1-inch cubes. You should have about 1 cup. Heat olive oil in a large pot. Add garlic, onion, and eggplant. Sauté until eggplant begins to soften, about five minutes. Add zucchini, ginger, curry powder, mushrooms, and diced tomato. Cook for two minutes. Add chickpeas and coconut milk. Cook on medium heat until all ingredients are heated through. Serve with hot rice and garnish with fresh chopped cilantro.

Serves four

Each serving contains about 276 calories, 9 grams protein, 14 grams fat, no cholesterol, 29 grams carbohydrate, 8 grams fiber, and 31 mg sodium. A half-cup serving of brown rice adds about 109 calories, 2 grams protein, less than a gram of fat, 23 grams carbohydrate, 2 grams fiber and 1 mg sodium.