Servings:
6
Ingredients
Directions
Preheat the oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil; add onions, garlic, curry and cumin. Sauté until onions are soft, about 5 minutes. Remove to a bowl.
Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts (per serving)
| 229 | Calories |
| 8g | Fat |
| 31g | Carbs |
| 9g | Protein |
