By now you’ve probably noticed I’m an eggplant fan. I love it. My mother exposed it to me at a very young age by way of eggplant parmigiana. Not only is it good to eat, but it’s good for you. It comes loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrients to a meal. Check out previous post, Grilled Eggplant with Tomato, Basil & Feta, Sweet & Spicy Eggplant & Tofu Stir Fry , Stuffed Eggplant | La Dolce Vita, and Eggplant Parmigiana.
Acorn squash is a new fave. I have always been prone to add butternut squash when a recipe calls for squash but I’m loving how the acorn squash melts in your mouth. It reminds me of a smaller version of spaghetti squash once cooked. Acorn squash is said to be a good source of vitamin C.
Chickpeas have always been a fave. I’ve had chickpea sandwich, hummus, and more thanks to chickpeas. They add the crunch to dishes like this where the primary vegetables soften up once cooked. Chickpeas are an excellent vegetarian source of protein. Here again another example of how you can create a flavorful dish without meat!
So what happens when you mix em all together and throw some curry in it?! Curried Eggplant, Squash, and Chickpea Mixer! You would have never guessed that right, lol.
2 tbs olive oil
1 green pepper, diced
1 red pepper, diced
1/2 cup diced onion
1 tbs curry powder
1 teaspoon salt
1 tbs garlic, minced
1 large eggplant, peeled and cubed
1 acorn squash, peeled and cubed
1 can chickpeas, rinsed and drained
2 cups of vegetable broth
3 tbs white cooking wine
1. Heat oil in large saucepan. Add peppers and onions. Cook for 5-10 minutes. (Pic doesn’t show red pepper but it was added in too)
4. Uncover and season to taste.
Recipe idea from 3 in 1 Vegetarian Cookbook (Favorite Brand Name 3 Books in 1).