Rush Hour Gourmet

Whip up an easy vegetable curry with a hint of India. To shorten cooking time, I cut the eggplant into small cubes. The other vegetables can be sliced in a food processor.

This dish is flavored with curry powder. Bottled curry powder loses its flavor quickly and should be replaced if it is more than 6 months old.

Makes 2 servings

1/2 pound eggplant, diced (about 2 cups)

1 pound zucchini, sliced (about 2 cups)

1/2 medium red bell pepper, sliced (about 1 cup)

2 teaspoons canola oil

1 medium red onion, sliced (about 2 cups)

2 teaspoons minced garlic

1 teaspoon ground ginger

11/2 tablespoons flour

2 teaspoons ground cumin

11/2 tablespoons curry powder

1 cup apple juice

1/4 cup raisins

Salt and freshly ground black pepper

1. Wash eggplant and cut into 1/2-inch cubes. Wash zucchini and red bell pepper and slice. Heat oil in a nonstick skillet over medium-high heat.

2. Add onion and eggplant. Saute 5 minutes.

3. Add zucchini, red bell pepper, and garlic. Saute 5 minutes.

4. Add ginger, flour, cumin, and curry. Toss well.

5. Add apple juice. Cook until thick, about 1 minute.

6. Add raisins and salt and pepper to taste. Serve with brown rice.

Per serving: 304 calories (34 percent from fat), 6.7 g fat (0.7 g saturated, 3.6 g monounsaturated), no cholesterol, 6.6 g protein, 60.6 g carbohydrates, 10.6 g fiber, 34 mg sodium.