Servings: 8
Ingredients:
3 pounds eggplant
3 cups chopped onion
5 garlic cloves, chopped
1 tablespoon olive oil
5 cups diced tomatoes
4 teaspoons curry powder
1/2 teaspoon salt
Preparation:
Pierce eggplant skin several times with a fork or knife, then broil in
the oven for 15 minutes, or until skin is blackened, turning often.
Remove eggplant from oven to cool.
Meanwhile, in a large skillet, sauté onion and garlic in oil over
medium heat for 10 minutes.
Stir in tomatoes and curry powder, mix well, then cover and cook
for 10 minutes, stirring occasionally.
While mixture cooks, peel eggplant, discarding skin, then dice
eggplant. Add eggplant and salt to the skillet, then continue cooking
until curry is well heated.
Serve over brown rice, if desired.
Nutritional Information:
Serving Size: 1 cup
Calories: 106
Fat: 2 g
Protein: 4 g
Carbs: 20 g
Fiber: 9 g
Sugar: 10 g
Cholesterol: 0 mg
Sodium: 158 mg
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