Indian Eggplant and Potato Stew with Chickpeas

This recipe is from Bishop's Vegetables Every Day. I only had half a pound of eggplant and had to use some Thai red curry paste in place of the ginger, hot pepper, and lime. We really enjoyed it anyway. With the mustard seed and garlic the spices still ended on the Indian side. It went together quick and left us both glad we hadn't given into carryout. It really showed off the red and yellow fingerling potatoes. Looking forward to trying the real thing soon.