Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         eggplant -- peeled, 1" cubes
     1/2  teaspoon      salt
   2      tablespoons   curry
   1      teaspoon      ground cumin
   2      large   clov  garlic -- minced
   1                    pepper to taste
   1                    salt to taste
     1/2  cup           stock
   2                    carrots -- (medium) sliced thin
   2      cups          diced potatoes
   1                    green or red pepper -- sliced
   2      large         onions
   2      cups          bite size cauliflower
   1      medium        zucchini -- sliced
   2      cups          tomatoes-peel -- chop, seed
                        (save liquid)
     1/4  cup           tomato juice or stock
   1      can           chickpeas -- drained (16 oz)
     1/4  cup           raisins
   1                    low fat soy yogurt

Preparation:

Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min. then pat dry. Sauté eggplant small amount of vegetable broth for 8-10 minutes, stirring often. Remove from pan and set aside. Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in 1/2 cup stock and cook for 2 minutes. Add carrots, potatoes, green peppers, onions, cauliflower. Cover and simmer 10-15 minutes, adding more stock if necessary. Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins. Cover and simmer for 10 minutes. Serve over rice with soy yogurt or eat alone. You can use other vegetables also.