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Vegetable Curry (version III)
Japanese Curry  (2 votes)
1 egg plant
1 yellow pepper
1 onion
1 clove garlic
1/4 pound Japanese curry roux
3 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Slice egg plants, yellow pepper, and onion into bite-sized pieces. Chop garlic. Heat olive oil in a pan and sauté garlic, onion, egg plant, and yellow pepper. Put salt and pepper over the vegetables. Add water in the pan and simmer for 15 min. Add curry roux and stir lightly.
Makes 4 servings.
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