- 2 tablespoons extra-virgin olive oil
- 2 red onions, each cut into 8 wedges
- One 1/2-inch piece of fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 1/2 tablespoons Madras curry powder
- 1 eggplant (1 1/2 pounds), cut into 1-inch dice
- One 14-ounce can of chickpeas, drained
- 1 cup chicken stock or low-sodium broth
- 3/4 cup unsweetened coconut milk
- 12 cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 1/2 cup cilantro leaves
- In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
- Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
White rice and yogurt.
Full-bodied New Zealand Pinot Gris.