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Saute until onion is browned, limp
1 Tbsp olive oil
1 medium onion, chopped
Add and continue saute til eggplant a bit browned
1 eggplant, diced, peeling optional
1 yellow pepper, diced
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Add and simmer until liquid is reduced mostly
1 can (14 oz) diced tomatoes
10 kalamata olives, halved
2 tsp garlic, diced
1/2 C sherry
1 tsp turmeric
1 tsp black pepper, ground
2 tsp Momo Masala spice
Add and simmer more till liquid reduced
1/2 C water
1 oz white wine
1 Tbsp balsamic vinegar
Serve on top of
1+ cup steamed kale, ripped to bite size pieces
Top with dusting of parmesan, grated.
Rated a 3.7 on Kale Scale.