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Title: Hazelnut and Mushroom Curry

3 - Japanese eggplants, sliced 1/2 inch thick
2 - zucchinis, sliced 1/2 inch thick
2 - ripe tomatoes, chopped
1/2 lb. cremini or button mushrooms, sliced
1/2 C water
1/4 C dry red wine
1 T olive oil
3 - cloves garlic, minced
1 t curry powder
1/4 t ground cinnamon
1/4 t turmeric
0 - salt and pepper
1 C whole hazelnuts

Combine the eggplant, zucchinis, tomatoes, mushrooms, water, wine, olive oil, garlic, curry powder, cinnamon, and turmeric in a large, deep skillet. Cook and stir over high heat for 10-12 minutes, or until the vegetables are soft. Season with salt and pepper.

While the vegetables are cooking, coarsely chop the hazelnuts in the food processor. Transfer the hazelnuts to a dry skillet, and toast them over high heat for about 2 minutes, stirring constantly. Watch carefully to prevent burning.

Add the hazelnuts to the vegetables and stir for 1-2 minutes or until the sauce thickens slightly.

From Nut Gourmet
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