1 c. each (chopped) eggplant, carrots, potatoes (parboiled), zucchini, onion, cauliflower, green pepper, etc.
2 c. chopped tomatoes, reserving liquid
3 tbsp. oil
2 tbsp. curry powder
1 tsp. cumin
2 cloves garlic
Salt & pepper to taste
1/2 c. each chicken broth & tomato liquid
1 (16 oz.) can chick peas
1 c. raisins

In 1 tablespoon oil, cook eggplant 5 minutes and remove. In 2 tablespoons oil cook spices 2 minutes, add veggies, firm first and cook 7 minutes. Add other ingredients, cover and cook 20 to 30 minutes or until done.