Eggplant Curry

• 2 tablespoons pure olive oil
• 1 medium tomato, chopped
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 tablespoon Rambutan Curry Paste
• 1 1/2 pounds eggplant, cut into 1-inch dice
• 2 cups vegetable or chicken stock or canned low-sodium broth
• Salt and freshly ground pepper

1. Heat the oil in a large saucepan.
2. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes.
3. Add the curry and cook, stirring, until fragrant, about 2 minutes.
4. Stir in the eggplant.
5. Add the stock and bring to a boil.
6. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.
7. Using a slotted spoon, transfer the eggplant to a bowl.
8. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes.
9. Return the eggplant to the pan and reheat it.
10. Season with salt and pepper and serve.

olive oil, tomato, garlic, fresh ginger, curry, eggplant, vegetable, salt

Taken from www.foodandwine.com/recipes/eggplant-curry (may not work)