Eggplant Curry

1. 1

   Heat the oil in a large saucepan.

2. 2

   Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes.

3. 3

   Add the curry and cook, stirring, until fragrant, about 2 minutes.

4. 4

   Stir in the eggplant.

5. 5

   Add the stock and bring to a boil.

6. 6

   Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

7. 7

   Using a slotted spoon, transfer the eggplant to a bowl.

8. 8

   Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes.

9. 9

   Return the eggplant to the pan and reheat it.

10. 10

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.