Eggplant Curry

Name: Eggplant Curry
Ingredients: 2 tablespoons pure olive oil; 1 medium tomato, chopped; 1 garlic clove, minced; 1 teaspoon minced fresh ginger; 1 tablespoon Rambutan Curry Paste; 1 1/2 pounds eggplant, cut into 1-inch dice; 2 cups vegetable or chicken stock or canned low-sodium broth; Salt and freshly ground pepper

8 ingredients

10 steps

Ingredients

2 tablespoons pure olive oil
1 medium tomato, chopped
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 tablespoon Rambutan Curry Paste
1 1/2 pounds eggplant, cut into 1-inch dice
2 cups vegetable or chicken stock or canned low-sodium broth
Salt and freshly ground pepper

Directions

1

Heat the oil in a large saucepan.
2

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

Add the curry and cook, stirring, until fragrant, about 2 minutes.
4

Stir in the eggplant.
5

Add the stock and bring to a boil.
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

Using a slotted spoon, transfer the eggplant to a bowl.
8

Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes.
9

Return the eggplant to the pan and reheat it.
10

Season with salt and pepper and serve.