Curry Up! Eggplant vs. Taste and both win

Curry-Me-Crazy!

Think you hate eggplant? I challenge you to try this puppy. Keeps in the fridge for a few days or freeze for a lunch treat your work colleagues will fight over to try.

1 eggplant cut into bite sized pieces
3 tablespoons oil
1 onion, chopped
1 14 or 16 oz can tomatoes
1 16 oz can coconut milk
1 teaspoon cumin seeds
3 Tablespoons curry powder
1 teaspoon brown mustard seeds
2 cloves garlic, minced
1 Tablespoon ginger
1/2 Tablespoon red chili paste (red pepper flakes work, too--if you like it hot. If you are a true Midwesterner skip this step altogether!)
1 teaspoon salt

In a saucepan over medium heat, add cumin and mustard seeds. Cook until they start to pop. Add the onion, garlic, ginger, salt, and chili paste. Cook until the onions are golden brown. Then add the eggplant and cover. Cook for 10-15 minutes stirring frequently until the eggplant is soft and mushy. Add the tomatoes and curry powder and bring to a boil. Then add the coconut milk and heat for a few more minutes. Season to taste, adding more curry or chili depending on your preference.

This recipe is also yummy without the coconut milk or with less, depending on your desire for richness or its availability in your cupboard.

Serve the Curry on a bed of brown rice, white rice, couscous, or quinoa.

**Note** Some people swear that soaking eggplant in a bath of saltwater prior to cooking takes away its bitterness and/or prevents it from turning brown. These are also probably the people who never smudge a manicure and always drive the speed limit. Personally, I think this is a high maintenance, fussy step that is unnecessary. I'm all about a favorable flavor to effort ratio!