Sunday, September 16, 2012

Curried Eggplant and Tomato

I usually don't like wet eggplant which I normally make eggplant Parmesan or something similar.  Since, this dish is for the Jewish holidays when we eat a lot of sweet foods, I decided to risk it and try something new.  This turned out to be delicious.  It comes from Group Recipes.  They have some wonderful recipes.  I can see myself making this often.

Curried Eggplant and Tomato (adapted)


1 large eggplant unpeeled and diced
1 large tomatoes diced
1 large onions finely chopped
1 tablespoon olive oil
1 tablespoon curry powder
1/4 teaspoon black pepper

1/2 tablespoon brown sugar


In large frying pan sauté onion in oil until it is translucent.

Add eggplant and tomato then stir well and cover.

Add curry powder, black pepper and brown sugar and stir 1 minute. 

Reduce heat and simmer 30 minutes.

Remove lid and continue cooking until most of the liquid evaporates about 15 minutes.

Linked to  Pennywise Platter Thursdays


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