Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Red onions; sliced |
| 4 cups | Eggplant; unpeeled, diced 1/2\" cubes |
| 4 cups | Zucchini; sliced |
| 2 cups | Red bell peppers; sliced |
| 4 mediums | Garlic cloves; crushed |
| ½ cup | Mango chutney |
| ⅓ cup | Flour |
| 8 teaspoons | Ground cumin |
| 1½ tablespoon | Curry powder |
| 4 cups | Water |
| \N \N | Salt & freshly ground pepper to taste |
In a non-stick skillet on medium heat, water sautee onions and eggplant 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste. ~Vegetarian Cuisine Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Jun 12, 1999, converted by MM_Buster v2.0l.