Heat 2 teaspoon oil in a non-stick skillet over medium heat and add eggplant and onions, and saute for 5 minutes.
Add bell peppers, zucchini, and garlic, and saute for another 5 minutes.
Add remaining oil and the chutney a cleared space in the center of the pan. Add flour, curry powder, and cumin, and mix well.
Add water and stir the mixture. Cook for 1 minute until sauce thickens. Season with salt and pepper.

4 teaspoon oil
4 cup (3/4 pound) eggplant, unpeeled & diced into small cubes
2 medium red onions, sliced
2 medium red bell peppers, sliced
2 medium zucchini, sliced
4 garlic cloves, crushed
1/2 cup mango chutney
1/2 cup flour
1 1/2 tablespoon curry powder
8 teaspoon ground cumin
4 cup water
salt and pepper to taste