-
1
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
-
2
Trim and discard the stem of the eggplant, then peel it and cut into 1-inch cubes.
-
3
Peel the potatoes and cut into 3/4-inch cubes.
-
4
Peel the onion and cut into 1/2-inch pieces.
-
5
Cut the bell pepper in half, remove the stem, seeds, and membranes, and cut into 1/3-inch pieces.
-
6
Peel and finely chop the garlic or pass it through a garlic press.
-
7
Heat the oil in a large skillet over medium-high heat.
-
8
Add the eggplant, potato, onion, and bell pepper, cover, and cook, stirring occasionally, for 10 to 12 minutes.
-
9
Add the garlic and cook, uncovered, for 1 minute.
-
10
Drain the tomatoes and add to the pan along with the curry powder, the water, and the bouillon cube.
-
11
Simmer over low heat for 5 to 7 minutes, or until the potatoes are tender, then season with salt and pepper.
-
12
Spoon the rice into 4 shallow bowls and top with the curry.
-
13
Sprinkle with the green onions and serve immediately.
-
14
Eggplant is probably one of the least appreciated vegetables in the Western world.
-
15
As a cousin to belladonna, or deadly nightshade, Europeans believed it induced insanity and called it the mad apple until just two hundred years ago.
-
16
Fortunately, Asians didnt share those beliefs.
-
17
They began cultivating eggplant (which is native to India) as early as the fifth century B.C.E.
