Indian-Style Curry with Sweet Potatoes, Eggplant, Green Beans, and Chickpeas

Follow the recipe for Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, substituting 12 ounces sweet potato (1 medium), peeled and cut into ½-inch pieces, for the red potatoes. Substitute 8 ounces green beans, trimmed and cut into 1-inch pieces, and 1 medium eggplant (1 pound), cut into ½-inch pieces, for the cauliflower. Omit the peas.