Eggplant & Cauliflower Stew

Ingredients
1 Tb Madras Curry Powder
1 tsp garam masala
1 tsp yellow mustard seeds
1 Tb Extra-Virgin Olive Oil
1 large sweet onion, sliced
3 cloves of garlic, minced
2 tsp freshly grated ginger
1/2 tsp kosher salt
1 1/2 lb Japanese eggplant, cut into 1-in pieces
1 lb frozen cauliflower
1 (15 oz) can of chopped tomatoes
1 (15 oz) can of chickpeas, rinsed and drained
1/2 cup of water
1 cup non-fat plain yogurt

Method

• Heat a large pot (preferrably Dutch oven) and add Curry, Garam Masala and mustard seeds. Toast for few minutes and then save in a small dish.
• Add oil, onions, garlic, salt and ginger. Cook until onions are translucent and begin to turn brown (10-15 minutes). Add eggplants, cauliflower, tomatoes, chickpeas, water and spices. Bring to a simmer, lower heat, cover and simmer for 30-35 minutes or until vegetables are tender. Serve with a dollop of yogurt.