- 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) can diced tomatoes
- 1/2 cup water
- 1 1/4 pounds small red potatoes, halved
- 1/2 cup fat-free half and half (or milk)
- 1 cup frozen or fresh peas
- 1/2 cup grated Parmesan cheese
- 1 pinch Salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
- 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.
- 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.
- Bake 15 minutes. Brown in broiler. Serve.
03/21/2017
recipepes.com
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