Got this recipe back in my NYC commuting days in the 70's - probably from the NY Times. It is one of my favorites when I am tired of eggplant parmigiana or using a slice in Chicken Sorrentino. This recipe is one of our Meatless Monday recipes that both my husband and I enjoy.
1 large eggplant peeled and cubed (you can add cubed zucchini as well)
2 stalks of celery - sliced
1 large onion- chopped
1 tsp. curry powder
2 Tbs. sugar
2 tsp. Italian seasoning (basil, oregano, parsley, garlic mix)
1 Tbs. apple cider vinegar
1 tsp. Worcestershire sauce
1/2 cup vegetable broth (chicken broth will work too).
1 15 oz. can of diced tomatoes
Saute onion, sprinkled with curry powder, in olive oil until the onion is transparent in the bottom of a large skillet or soup pot.
Add all other ingredients and stir well.
Simmer on low until vegetables are tender.
Serve over rice and a sprinkle of grated Italian cheese.