Summer vegitable curry

 
 
I am not good at planning ahead to make menu of the dinner. Sometimes inspiration comes when I walk Cooper in the afternoon, or sometimes while I am driving home, or when I look into the fridge. It was the last minute inspiration today when I desperately looked into my fridge and saw a big eggplant. OK, summer vegetable curry. Eggplant, green bell pepper, zucchini, onion and ground beef, I got everything I needed. Sauteed minced onion and ground beef in a sauce pan. Add salt, pepper and curry powder and cumin, then add chicken stock. In a separate pan sauteed cubed eggplant, green bell pepper and zucchini. Transfer vegetable to the beef curry sauce and cook about 10 minutes.

I had fresh mozzarella and it is going to expire, so I made Caprice salad. Instead of basil which I didn't have I used shiso and that worked very well. Easy, breezy and delicious dinner.