RecipesFromScratch.com - Bean & Eggplant Curry

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Bean & Eggplant Curry

1 cup of dried white beans, such as navy, pea, Great Northern or kidney, soaked or 2 cups of canned white beans
1 - 1 1/2 pounds of eggplant, cut into 1 inch pieces
2 carrots, peeled and cut into 1/2 inch rounds
1 onion, sliced thin
2 teaspoons of curry powder
1 teaspoon of ground cumin
1 tablespoon of lemon juice
pepper

Place all ingredients except lemon juice and pepper in a large pot. If you are using dried beans, add just enough water to cover the beans. Cover and cook slowly for 1/2 to 2 hours or until beans are tender and vegetables are cooked. While beans are simmering, check them every now and then to make sure they are always just covered with liquid, or they will not soften.
If you are using canned beans, place all ingredients, including liquid from beans in a large pot. Add 1/2 cup of water, cover and simmer gently for 45 minutes or until eggplant is tender.
Drain beans and eggplant, and place in a clean pot, reserving liquid. Place cooking liquid in a large skillet and boil it until you have only 1/2 cup left. Stir this liquid and lemon juice into the stew and season to taste with pepper. Makes 4 servings

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