Ingredients

1 sm. eggplant (peeled and sliced)
2 Tbsp. butter
2 Tbsp. oil
1 lg. onion (finely chopped)
2 med. zucchini (sliced)
2 med. yellow squash (sliced)
2 tsp. curry powder or to taste
1/2 tsp. turmeric
1/4 tsp. powdered coriander
1/4 tsp. ground ginger
2 tomatoes (seeded and chopped)
3/4 C. vegetable broth, tomato juice or water
1/2 C. yogurt
4 eggs, hard boiled, quartered

Cooking Instructions

Sprinkle eggplant with salt and let stand 5 minutes. Rinse and pat dry. Cut into 1/2 inch cubes. Heat butter and oil in skillet, and cook eggplant, onion and garlic until golden and tender. Add the squash and spices and cook 3 minutes, stirring to prevent sticking. Add tomato, broth and salt. Simmer uncovered until squash is barely tender (8 minutes), stirring occasionally. Stir in yogurt and eggs, and reheat. Do not let boil. Serves 4.
 
 
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