Charred eggplant and seasonal vegetable curry

By Dina Altieri, M.S. Ed., CEC, CCE, CHE Serves 4 ~2 tablespoons olive oil 6 each baby eggplant 1 each sweet potato 24-28 florets broccoli 24-28 each pear tomatoes or other small variety as needed salt and pepper 1 teaspoon black mustard seed 1 teaspoon cumin seed 1 each small yellow onion 1 tablespoon turmeric