Eggplant Scallop

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

1. Saute onion, sprinkled with curry powder, in olive oil until the onion is transparent in the bottom of a large skillet or soup pot.

2. Add all other ingredients and stir well.

3. Simmer on low until vegetables are tender.

4. Serve over rice and a sprinkle of grated Italian cheese.