Clean-Out-The-'fridge Curry, or Busy Girl's Baigan Bharta

• 1 tablespoon water
• 34 cup onion, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 1 chile, seeded and minced
• 12 teaspoon ground cumin
• 1 12 teaspoons curry powder
• 12 teaspoon salt
• 34 cup shelled edamame (give or take, mine was the last bit of a frozen bag)
• 0.5 (14 ounce) can diced tomatoes
• 1 small eggplant
• 12 cup extra firm tofu, cubed (give or take ( again, leftover)
• 2 tablespoons half-and-half (pick your dairy of choice)

1. Preheat the oven to 400 degrees.
2. Prick eggplant with a fork in two or three places.
3. On a baking sheet lined with aluminum foil, arrange the eggplant.
4. Bake for 30 to 35 minutes until the eggplant is tender and the skin begins to char.
5. Let cool.
6. Chop coarsely and set aside.
7. In a large nonstick skillet, heat the onions, chili pepper and garlic in a little non-stick spray with the water and saute for 5 minutes.
8. Pour most of the tomato liquid in there too to simmer.
9. Add the cumin, curry powder, salt, and let the flavors combine for 3 minutes or so.
10. Add the edamame and tomatoes, and simmer over medium-low heat for 3 minutes.
11. Stir in the mashed eggplant, half and half, and tofu.
12. Simmer, stirring occasionally, for 10 minutes, or until the flavors are well blended.
13. Serve with starch of choice.
14. Mine ended up being warmed corn tortillas.
15. Think indian-mexican fusion.
16. Or gluten-free.
17. Or just plain yummy :).

water, onion, garlic, chile, ground cumin, curry powder, salt, shelled edamame, tomatoes, eggplant, extra firm

Taken from www.food.com/recipe/clean-out-the-fridge-curry-or-busy-girls-baigan-bharta-254427 (may not work)