|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Green beans||1 Pound, each cut into half|
|Eggplant||1 Small, cut into 1 1/2 inch chunks|
|Salad oil||7 Tablespoon|
|Onions||3 Medium, quartered|
|Green peppers||2 Medium, cut into 1/2 inch wide strips|
|Carrots||2 Large, thinly sliced|
|Curry powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Tomatoes||2 Medium, cut into wedges|
1. In 5-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally, or until beans are tender-crisp. With slotted spoon, remove beans from Dutch oven to large bowl; discard water.
2. In same Dutch oven over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, stirring frequently, until tender and browned on all sides; remove eggplant to bowl with beans.
3. In 3 more tablespoons hot salad oil, cook onions, green peppers, and carrots until tender-crisp, stirring frequently. Stir in curry powder; cook 1 minute. Return beans and eggplant to Dutch oven; stir in salt and 1 1/2 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. Add tomatoes; heat through. Serve vegetables warm, or cover and refrigerate to serve cold later.