Serves 6-8

Ingredients:

¼ cup olive oil
1 tablespoon scraped, finely chopped fresh ginger root
4 teaspoons, finely chopped garlic
1 onion, chopped or sliced
½ teaspoons salt
1 teaspoon ground cumin
½ teaspoon coriander
½ teaspoon cardamom
1 teaspoon turmeric
1 carrots, cut in bite size pieces
3 Japanese eggplants, ends removed, cut lengthwise and then on the angle into chunks
2 cups broccoli florets
1 can diced fire roasted tomatoes with chili (Trader Joe’s)
¼ cup water
1 teaspoon Garam Masala (available in Indian markets and some supermarkets)
2 tablespoons chopped parsley or fresh cilantro for garnish

Instructions:

1. In a large wok, heat the oil over med-high heat and add the onions.
2. Stir in the ginger and garlic, and cook for a few minutes. Then add the carrots and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and caramelized.
3. Add the eggplant, cumin, coriander, cardamom and turmeric, and cook for another 5 minutes. If the vegetables are sticking to the wok, add a little water, 1 Tbs. at a time, to keep it from sticking.
4. Add the broccoli and canned tomatoes, and let cook down for another 5 minutes.
5. Add the Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally.
6. Adjust seasonings to taste,
7. Garnish with fresh cilantro or parsley

Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!