Potato Eggplant Curry

I recommend making this before fresh, local eggplant succumbs to the first frost in your area and potatoes are still readily available and delicious! I ate this savory dish with toasty sliced bread but think naan (Indian flat bread) would be more appropriate and better compliment the flavors. It would also taste good with rice if that's what you prefer.

-2-3 cups eggplant (chopped bite-size)
-2-3 cups potatoes (chopped bite-size)
-1 medium onion (diced)
-1-3 medium tomatoes diced (fresh or canned)
-3/4 cup green peas
-1/2 cup diced carrots
-any other veggies of choice
-2 TBSP olive oil

-2-3 tsp chili powder
-2 tsp turmeric
-1-2 TBSP curry powder
-handful of feenugreek leaves (fresh or dried)
-2 tsp ground mustard
-1 tsp dried cilantro
-1 tsp ginger
-1-2 tsp cumin
-1 tsp ground fennel seed
-salt and pepper to taste

1) heat oil in large pot- add in curry, mustard, and fennugreek
2) add onion & sautee until translucent
3) add potatoes-sautee 5 mins.
4) add eggplant and carrots-sautee 5 mins.
5) add tomatoes, peas, and remainder of spices
6) add oil or water as necessary to prevent burning
7) cover and let cook until veggies are done and mixture has thickened-checking and stirring often (less time for a crispier veggie)
8) add a little flour if needed to thicken
9) add salt and pepper to taste