Here is the "modified" vegan version of the recipe which was SO tasty:
Cover rice with cold water and let stand for 35-40 minutes.
Sprinkle eggplant with salt and let stand for 30 minutes. Rinse the salt off.
Process 1 onion, garlic, and ginger in the food processor until minced. Add 2 or 3 tbs of water and process some more to make a paste.
Prepare 1 cup of "yogurt". If you have your favorite recipe - use it. I just passed the soft tofu in the blender and mixed in some apple cider vinegar to get the sour taste.
In a large skillet heat 2 tbsp of olive oil. Fry onions for 10-15 minutes on medium-high heat until golden. Set aside
In the same skillet fry 4oz of cashew nuts for 4-5 minutes. Be careful not to burn them. Add raisins and fry for 2-3 minutes until they puff (I did not wait for raisins to puff). Set aside.
Add 1 tbsp of oil to the skillet and fry potatoes for 5 minutes. Set aside. Fry eggplant, together with red pepper and remaining cashews for 5 minutes. Drain on the paper towel
Add oil and fry the onion-ginger-garlic paste until it turns golden. Add spices (cumin, coriander, chili) and fry for another minute. Add yogurt and slowly bring the mix to boil, add the vegetables (eggplant, pepper, potatoes) and the broth. Bring to boil and simmer until the potatoes are tender.
Preheat the oven to 300F
The taste of this curry is quite delicate and balanced. It tastes as good on the second day.