Toasted Eggplant Curry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 1/2 lbs eggplants
• 1 tablespoon canola oil
• 1 1/2 cups onions, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, chopped
• 2 1/2 cups tomatoes, peeled and chopped (about 1 pound)
• 2 teaspoons curry powder
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon salt

Recipe

• 1 preheat broiler.
• 2 pierce eggplants several times with a fork; place on a foil-lined baking sheet. broil 15 minutes or until blackened, turning frequently. cool slightly; peel and coarsely chop. keep warm.
• 3 heat oil in a large skillet over medium heat. add onion, garlic, and peppers to pan. cook for about 10 minutes or until onion is translucent, stirring frequently.
• 4 add tomato and curry powder, stirring well to combine.
• 5 cover and cook 10 minutes, stirring occasionally.
• 6 stir in eggplant, cilantro, and salt.