Indian eggplant and cauliflower stew

A lovely experiment.  Click for larger image.

That's right kids, it's another vegetable stew.  I found these eggplant at the IndoPak grocery for $.69 per pound (right next to the Thai chiles).  I studied several base recipes for this dish and, as I can never leave well enough alone, worked on improving it ("improving" is my term for "messing with").  As in the previous post the sweet component of the tomato serves as a foil for the spicy chiles as does the yogurt garnish.

THE RECIPE

2 T EV olive oil
2 onions, diced
4 cloves garlic, diced
2 T dry sherry

8 Thai chiles, thinly sliced
4 Indian eggplants, small dice
2 carrots, small dice
1/2 head cauliflower florets
1 large russet potato, small dice
1 15oz. can diced tomatoes
1 15 oz. can chickpeas, with liquid

3 T hot Madras curry powder
3 T Madras curry paste
1 T garam masala powder
1 T grated ginger
1/2 t cayenne powder
1/2 t turmeric
+/- 1/2 cup water
sea salt and ground black pepper to taste

Plain yogurt, if desired, for garnish

Steamed basmati rice

Warm a small stock pot over a medium-high flame, add oil and onion.  Saute approx. 5 minutes until translucent.  Add garlic and cook an additional minute.  Deglaze the pan with sherry.  Add remaining ingredients, bring to boil.  Reduce heat, cover loosely and simmer for approximately 30 minutes until vegetables are tender.

Serve over basmati rice with yogurt garnish if desired.

Spicy goodness.  Sad but true, I lost some of the lovely purple color; thus the green pieces are the eggplant.  Click for larger image.