Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          vegetable stock or canned low sodium
   2      tablespoons   curry powder
     1/4  teaspoon      hot pepper flakes -- (optional)
   5      small         eggplants -- (2lbs total), ends
                        -- trimmed and
                        -- cubed
   4      small         zucchini -- sliced
   2      cups          tomatoes -- chopped coarsely
   2      cups          cooked chick peas or canned

Preparation:

1. Heat stock in a dutch oven or stove top casserole. Stir in curry powder and hot pepper flakes, if desires, and bring to a simmer. 2. Add eggplant and let simmer over low heat for 5 minutes. Add zucchini and tomatoes and cook for an additional 3 to 5 minutes, or until zucchini is barely tender. 3. Add chick-peas, and continue to simmer for 5 to 10 minutes, or until eggplant is cooked and all ingredients are heated through.