Ingredients
2 tbsp. olive oil
1 med. onion
2 med. cloves garlic
2 large carrots
1 med. red bell pepper
1 lrg. zucchini
1 med. eggplant
2.5 cups vegetable stock
1 tsp. turmeric
3 tbsp. cilantro
1 sm. cinnamon stick
1 tsp. curry
1 tsp.
1 cup risotto
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Preparation
Heat oil over Medium heat, stir in onions & cook until soft.
Add garlic, carrots, bell pepper, stock & spices; bring to a boil.
Reduce to simmer, cook 10 minutes.
Add zucchini, eggplants, half of cilantro - cook until tender, about 25-30 minutes.
Serve over risotto.
