© Anna Williams
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Serves : 4

Commercial curry powder can be substituted for Jennifer Aranas's version. To mellow its raw flavor, toast the curry in a dry skillet until it's fragrant. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

Step 2    

Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.

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