- 2 tablespoons extra virgin olive oil (EVOO)
- 1 large, firm eggplant, cut into 1-inch cubes
- 1 large yellow onion, peeled and chopped
- 1 large red bell pepper, seeded and diced
- 4 cloves garlic, crushed
- 1 can diced tomatoes (14 ounces), drained
- 1/4 cup mango chutney (a couple of heaping tablespoons)*
- 1 rounded tablespoon mild curry paste or two tablespoons curry powder (a generous palmful)**
- Coarse salt
- 1 cup vegetable broth or stock
- 2 tablespoons cilantro leaves (a handful), finely chopped (optional)
- Toasted sliced or slivered almonds***
- Thinly sliced scallions or chopped fresh chives
Heat a deep, heavy-bottomed nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, about two turns around the pan in a slow, steady stream, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally. Uncover and add garlic; cook one minute more. Add tomatoes, chutney, curry, salt and broth. Stir to combine and simmer for 1-2 minutes over low heat for flavors to combine.
Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish with lots of toasted sliced almonds and scallions or chives.
* Major Grey's mango chutney is available under many different brand names and can be found on both condiment and international food aisles of your grocery store.
** Curry paste is available in the international food aisle of most grocery stores. The paste is deep red in color and will keep several months in the refrigerator.
*** If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your grocery store and look for either slivered or sliced almonds in a small 3-ounce pouch.