Eggplant Curry

• 4 green onions
• 1 large eggplant
• 2 potatoes
• 1 large onion
• 1 red bell pepper
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 (15-ounce) can diced tomatoes
• 3 tablespoons curry powder
• 1 cup water
• 1/2 vegetable bouillon cube
• Salt and pepper
• 2 cups cooked jasmine rice (see page 6)

1. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
2. Trim and discard the stem of the eggplant, then peel it and cut into 1-inch cubes.
3. Peel the potatoes and cut into 3/4-inch cubes.
4. Peel the onion and cut into 1/2-inch pieces.
5. Cut the bell pepper in half, remove the stem, seeds, and membranes, and cut into 1/3-inch pieces.
6. Peel and finely chop the garlic or pass it through a garlic press.
7. Heat the oil in a large skillet over medium-high heat.
8. Add the eggplant, potato, onion, and bell pepper, cover, and cook, stirring occasionally, for 10 to 12 minutes.
9. Add the garlic and cook, uncovered, for 1 minute.
10. Drain the tomatoes and add to the pan along with the curry powder, the water, and the bouillon cube.
11. Simmer over low heat for 5 to 7 minutes, or until the potatoes are tender, then season with salt and pepper.
12. Spoon the rice into 4 shallow bowls and top with the curry.
13. Sprinkle with the green onions and serve immediately.
14. Eggplant is probably one of the least appreciated vegetables in the Western world.
15. As a cousin to belladonna, or deadly nightshade, Europeans believed it induced insanity and called it the mad apple until just two hundred years ago.
16. Fortunately, Asians didnt share those beliefs.
17. They began cultivating eggplant (which is native to India) as early as the fifth century B.C.E.

green onions, eggplant, potatoes, onion, red bell pepper, garlic, olive oil, tomatoes, curry powder, water, vegetable bouillon cube, salt, jasmine rice

Taken from www.epicurious.com/recipes/food/views/eggplant-curry-383091 (may not work)