(large, peeled and cut into bite sized cubes)
1 can(s) (28oz)
Diced tomatoes, canned
Frozen green peas
Whole Milk Yogurt, plain
Heat ghee in a 2-quart saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add garlic and spices and allow them to release their oils and become fragrant, stirring constantly for about 1 minute.
Add eggplant, potato and tomatoes to the pan and cover. Reduce heat to medium-low and cook for 25- 30 minutes, stirring periodically until the potatoes are tender. Add peas and cook for 2 minutes more.
Remove from heat and stir in yogurt. Season to taste with salt and pepper.
Serve over brown rice or with whole wheat naan if desired.
Calories from fat43
Calories from saturated fat18.5
Total Fat4.7 g
Saturated Fat2.1 g
Trans Fat0.2 g
Polyunsaturated Fat0.6 g
Monounsaturated Fat1.0 g
Total Carbohydrate37 g
Dietary Fiber11.1 g
Alethea Copelas, The Inspired Kitchen