Ingredient!
1 1/2 tablespoons, plus 1 tablespoon of olive oil
1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds
2 small yellow peppers, core and cut into chunks of bits
salt and pepper for season
1 clove garlic, chopped
1 small onion, thinly sliced
1 medium carrot, peeled and cut into chunks of bits
4 cups of water
Preparation!
Heat 1 tablespoon olive oil in a large, deep pan over medium heat.
Saute garlic and onion until onion is tender, in a few minutes.
Add carrot and stir fry with onion for a minute.
Add water, stir well and simmer on low heat for approx. 15 minutes, or until carrot is tender.
Meanwhile, heat 1 1/2 tablespoons olive oil in medium skillet over medium heat.
Put eggplant and bell pepper for a few minutes, or until tender. Sprinkle salt and pepper and set aside.
Dissolve blocks of Japanese curry roux in the soup and stir lightly.
Cook for approx. 5 minutes.
Add fried eggplant and paprika to the curry and stop the heat.