2 Vidalia onions (or other sweet onions), chopped
1 green pepper, chopped
1 cup bouillon
1 tablespoon curry powder
1 teaspoon tumeric
pinch cayenne or to taste, or a small fresh hot chile, chopped
1 small, firm eggplant, cut in 1/2″ dice
1/2 pound baby red potatoes, halved or quartered, or unpeeled red potatoes cut into bite-size pieces
6 ripe tomatoes, chopped, or 1 28-ounce can plum tomatoes, broken up
1/2 pound green beans, cut into 1″ pieces
2 zucchini, sliced
2 yellow squash, sliced
1 16-ounce can chick peas
2 ripe, fragrant peaches, cut into bite-size pieces
Cooked whole grains of your choice

In a large pot, cook onions and green pepper in bouillon to soften, about 5 minutes. Stir in spices, eggplant, potatoes and tomatoes and simmer 10-15 minutes, or until the potatoes are just tender. Add green beans and simmer 5 minutes; add zucchini, yellow squash and chick peas and cook 5 minutes more. Just before serving, stir in the peaches. Serve over whole grains.

Alternate preparation method: Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil. Cut the eggplant in half lengthwise. Chop the onions, peppers and potatoes. Place the eggplant side down on the cookie sheet and arrange the onions, peppers and potatoes in a single layer. Sprinkle with a little olive oil if desired. Roast the vegetables for 30-45 minutes or until soft and browned, but not charred. Scoop the eggplant flesh out of the skins and place the roasted vegetables, bouillon, spices and tomatoes in a large pot and proceed with the recipe above, simmering until the beans and squash are tender.

6-8 servings