Eggplant And Broccoli Curry

• 2 medium eggplant, diced
• 1 head broccoli, trimmed
• 2 ears corn, kernels cut from cob
• 1 cup cherry tomatoes, split
• 2 kirby cucumbers, seeded and sliced
• thai basil, chopped
• 1 cup green curry sauce (Trader Joe's)
• 1 pound ground chicken
• olive oil
• 1 lime

1. Combine the eggplant, broccoli and corn in a large bowl. Toss with olive oil, salt and pepper. Spread the vegetables into a single layer on a baking sheet and roast at 450 until tender and slightly charred.
2. Over medium high heat, brown the chicken in a skillet. Reduce the flame to low and add the green curry sauce. Bring to a simmer and adjust season to taste with salt, pepper and lime juice.
3. When the vegetables are finished roasting, add them to the skillet mix thoroughly. Return the mixture to a simmer and stir in the chopped basil. Divide the mixture between 4 plates and garnish with the chopped tomatoes and cucumber.

eggplant, broccoli, corn, cherry tomatoes, kirby cucumbers, thai basil, green curry sauce, chicken, olive oil, lime

Taken from food52.com/recipes/447-eggplant-and-broccoli-curry (may not work)