Eggplant Curry

Ingredients

• 1 pound of eggplant, peeled and cut into 1 inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 large cloves of garlic, minced
• Black pepper
• Celtic Sea Salt
• ½ cup of vegetable stock
• 1 medium carrot, thinly sliced
• 1 cup of diced potatoes
• 1 green pepper, thinly sliced
• ½ teaspoon dill
• ½ teaspoon oregano
• ½ teaspoon basil
• 1 large onion, thinly sliced
• 1 cup of bite-size cauliflower florets
• 1 cup of peeled, seeded and chopped tomatoes
• ¼ cup tomato juice
• 1 cup of cooked chick peas