Curried Eggplant, Squash, & Chickpea Stew

Here’s another vegetarian staple for your kitchen. Enjoy!

1t olive oil

1/2 cup diced red bell

1/4 cup diced onion

1 1/4 t curry powder

1 clove garlic, minced

1/2t salt

1 1/4 cups cubed peeled eggplant

1/4 cup cubed peeled acorn or butternut squash

1 cup chickpeas, rinsed and drained

1/2 vegetable broth

3T white wine

Hot pepper sauce (option)

Yogurt

Chopped parsley

1. Heat oil in medium saucepan over medium heat. Add bell pepper and onion; cook and stir 5 minutes. Stir in curry powder, garlic and salt; cook and stir 1 minute. Add eggplant, squash, chickpeas, broth, and wine. Cover; bring to a boil. Reduce heat and simmer 20-25 minutes or just until squash and eggplant are tender.

2. Season to taste with hot pepper sauce, if desired. Serve with yogurt and parsley.