Toasted Eggplant Curry

• 8 Japanese eggplants (about 3 pounds)
• 2 tablespoons canola oil
• 3 cups chopped onion
• 8 garlic cloves, minced
• 2 jalapeno peppers, seeded and chopped
• 5 cups chopped peeled tomato (about 2 pounds)
• 4 teaspoons curry powder
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt

1. Preheat broiler.
2. Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
3. Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.

eggplants, canola oil, onion, garlic, peppers, tomato, curry powder, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/toasted-eggplant-curry (may not work)