At home, I grabbed all the fresh summer veggies we had in the refrig. & chopped, sautéed them in olive and sunflower oil . I started with fresh garlic cloves, and onion - including the green stems. I added swiss-chard, summer squash, and zucchini. I cooked a batched of organic brown rice on another burner at the same time. I added some coconut oil to the rice. I added curry and ground cumin and salt to the sautéed. I added the box - actually it was a bag in a box - of Punjab eggplant. I remembered I had some cooked black beans in the freezer - left over from another dish. I tossed those in as well.
This meal is VERY satisfying. I put it on top of rice and then had fresh watermelon. Great dish, fast and healthy !