Then came the curry spices. In this case, I relied primarily on Penzey's Vindaloo curry mix, fresh hot red peppers, a handful of raisons. Just a bit of water added, then it was covered until the meat was tender, checking now and then to make sure it didn't get totally dried out. When the meat was almost ready, in went the carrots. Then, with just 7-8 minutes to go, I dropped in the eggplant pieces.