Eggplant-Potato Ratatouille recipe...Tonights dinner! Yummm! Vegetarian Dinner

2 medium onions, chopped
1 russet potato, diced
1 carrot
1 medium eggplant, trimmed and cut into 1/2 inch-thick cubes
1 large zucchini, diced
1 medium tomato, chopped
1 red bell pepper, steamed, seeded, and chopped
1/2 pound white mushrooms, trimmed and halved or quartered, depending on size
2 TBSP of minced garlic
1tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
Pinch of ground allspice
1 TBSP curry powder
1 cup Basic Vegetable stock
sea salt

1) lSautee the onion, potato and carrot for about 5 min, until golden brown.
2) add eggplant, zucchini, tomato, red pepper, mushroom, and garlic and stir to mix. Season with oregano, thyme, and allspice. Then stir in curry powder, and stock and session to taste with sea salt.
3) reduce the heat to low and simmer covered, for about 25 mins, until vegetables soften . Set aside for 10 min to allow flavors to blend and develop.

You can serve this with your favorite rice or you can eat it by itself!
Per serving (makes 6 servings)
91 calories
1 g total fat
4g protein
19g carbohydrates
6g fiber
199mg sodium
ENJOY!