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Curried Eggplant and Lentil Stew

I made this with eggplant , leeks, tomatoes and peppers from the co-op.

Source: Audrey's kitchen (Entered by Audrey Voss)
Serves: 8
Vegan!

Ingredients
4 cups light veggie broth
2 cups water
2 cloves garlic
2 sm leeks
1 med eggplant cubed
1 sm butternut squash cubed
2 med tomatoes chopped
2-3 tbsp good curry powder
3 sm white potatoes cubed
1 1/2 cups lentils
2 tbsp olive oil
1 med red chili pepper

Step by Step Instructions
  1. Put olive oil in a soup pot and stir in garlic and leeks. Cook about 2 minutes.
  2. Add curry powder and stir to coat onions about 1 minute until you get that curry aroma.
  3. Add the remaining ingredients and simmer for about an hour. stirring occasionally. You might have to add some water. It should have a thick, stew-like consistency. Serve with Naan bread.

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