Eggplant Veggie Medley With Spices From Far Away

Sometimes I get the urge to cook something random. Darek and I went to an Indian restaurant in Orlando yesterday and the food was so delicious that when I got home I was inspired to try to cook something comparable. I tend to have a lot of random ingredients in my kitchen so I put a little bit of thought into it and I came up with something that we will call: "Eggplant Vegetable Medley With Spices From Far Away". It actually turned out quite delicious so I am going to share the recipe with you. Keep in mind that you can alter the portions of certain vegetables or even add a few different vegetables and it will still turn out delicious. I am going to list the ingredients as if you are cooking a meal for 3-4 people.

Ingredients:
1 Eggplant, chopped into cubes
1 8oz pkg of white mushrooms, chopped into medium size pieces
1 white onion, chopped
2 cloves garlic, minced
3-4 tbsp safflower oil (you can also use olive oil, safflower oil is just good to use when cooking with high heat)
2-3 tsp curry powder
2-3 tsp ground ginger
Juice from 1-2 lemons
garlic powder (I never measure garlic powder I just put A LOT!)
sea salt to taste
3 tbsp fresh, chopped cilantro

Note: If I was making this again I would add cauliflower and green pepper)

Heat oil in a skillet, add garlic then add everything else and stir! Squeeze the lemon juice over the vegetables as you cook them and cook until the vegetables appear to be done. You may want to add a little bit of water (about 2-3 tbsp while cooking).

The flavors were so awesome and I enjoyed this very much, I hope you will try it and enjoy it as much as I did!