Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
1 eggplant, cut into 1/2″ cubes
2 cloves garlic, chopped
1 jalapeno chile pepper, seeded and finely chopped (optional)
1.5 tablespoons curry powder, or to taste
1 small head cauliflower, cut into small florets
8 ounces green beans, cut into 1″ pieces
1 can (14.5 ounces) diced tomatoes, drained
2 cups vegetable stock
salt and freshly ground black pepper

Directions

Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until tender, about 3 minutes. Add the eggplant and garlic and cook, stirring, for 2 minutes. Cover and cook until softened, about 5 minutes. Stir in the jalapeno pepper and curry powder, then add the cauliflower, green beans, tomatoes, stock, and salt and pepper to taste. Cover and bring to a boil.

Reduce the heat to low and simmer until the vegetables are tender, about 25 minutes. If a thicker sauce is desired when the vegetables are tender, use an immersion blender to break up some of the vegetables (or remove up to 2 cups of the solids and liquid from the pot, puree them in a blender or food processor, and return them to the pot.)

Per serving: 141 calories; 3 g fat; 5 g protein; 26 g carbs; 10 g fiber; 0 mg chol; 364 mg sodium