Vegetable Curry

Serves 4

3 cups diced eggplant
2 medium zucchini, sliced
1/2 medium red pepper, sliced (1 cup)
1 medium red onion sliced (2 cups)
2 medium cloves garlic, minced
1 1-inch piece of fresh ginger, chopped (1 tablespoon)
2 tablespoons flour (use wheat-free flour to make this gluten-free)
2 teaspoons ground cumin
1&1/2 tablespoons curry powder
1/2 cup apple or white grape juice*
1/2 cup water
1/4 cup raisins
Salt and freshly ground black pepper to taste

Wash eggplant and cut into 1/2-inch cubes. Wash zucchini and red pepper and slice.

Heat a nonstick skillet. Add onions and eggplant and cook 5 minutes, covered, stirring often. Add zucchini, red pepper and garlic; continue to cook, covered, 5 minutes. Add ginger, flour, cumin and curry. Toss well. Add apple juice and water. Cook until thick, about 5 minutes. Add raisins, salt and pepper to taste.

*NOTE: Instead of fruit juice, you may blend 1/2 cup water with one large pitted date. Puree in blender until liquefied.

Adapted from 1994 Miami Herald

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