Ingredient ! 1 half tablespoon, plus 1 tablespoon olive oil. 1 Japanese eggplant, trimmed and cut into one by four inch thick rounds. 2 small yellow bell pepper, cored and cut into bite-size pieces. salt and pepper to season. 1 clove garlic, minced. 1 small onion, thinly sliced. 1 medium carrot, peeled and cut into bite-size pieces. 4 cups water.
Preparation ! Heat 1 teaspoon of olive oil in a large and deep pot over medium heat. Saute garlic and onion until onion is tender, about a few minutes. Add carrot and stir fry with onion for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender. Meanwhile, heat 1 half teaspoon of olive oil in medium skillet over medium heat. Saute eggplant and bell pepper for a few minutes, or until tender. Sprinkle with salt and pepper and set aside. Dissolve blocks of Japanese curry roux in the soup and stir lightly.
Simmer for about 5 minutes. Add fried eggplant and bell pepper in the curry and stop the heat.