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October 25, 2011 by Sara Kreidler
We received 2 eggplants in the CSA box last week. Since it’s getting chilly out, I thought a spicy curry was in order.
Adapted from Real Simple
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 quart canned tomatoes, with their juices
- 2 eggplants, quartered and chopped into ½ inch pieces
- 2 teaspoons curry powder
- Salt and pepper
- 1 whole dried red chile (such as chile de arbol)
- 1 can chickpeas, drained and rinsed
- 10 basil leaves
- Pita bread or naan
- 2 cups cooked white rice
- ½ cup plain greek yogurt
- Preheat oven to 350 degrees.
- Heat the oil in a large dutch oven over medium high flame. Add the onion and cook until soft.
- Pour the tomatoes and their juices into a mixing bowl. Using clean kitchen shears, cut up the tomatoes into chunks.
- Add the tomatoes and their juices, eggplant, curry powder, dried chile, salt and pepper to the dutch oven and stir well to combine. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.
- Wrap the pita bread or naan in aluminum foil and place in the oven to warm while the curry finishes cooking.
- Add the chickpeas and continue to simmer, partially covered, for 3 minutes. Remove dutch oven from heat and stir in the basil. Remove pita or naan from the oven.
- To serve, spoon curry over rice and top curry with a dollop of plain greek yogurt. Serve with warm pita or naan.