Curried Split Peas and Vegetables

3/4 cup dry split peas
4 cups vegetable broth
1 to 2 tablespoons curry powder, to taste
2 cups chopped eggplant
2 cups pre-cooked, peeled, and cubed sweet potatoes
1/3 cup raisins

In large saucepan, combine split peas, broth, and curry powder. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until peas are tender, about 30 minutes. Add remaining ingredients. Reheat to boiling and cook, stirring, until vegetables are hot, about 10 minutes longer.

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