Curried Spinach and Eggplant

• 1 recipe Versatile Steamed Eggplant (page 215)
• One 14- to 16-ounce can low-sodium diced tomatoes
• 2 teaspoons good-quality curry powder, or to taste
• 10 to 12 ounces fresh spinach, well washed and stemmed
• Salt to taste

1. When the eggplant recipe is done, add the tomatoes and curry and bring to a simmer.
2. Add the spinach, cover, and cook just until it wilts down, 1 to 2 minutes.
3. Give the mixture a good stir, season with salt, and serve in shallow bowls.
4. Calories: 57
5. Total Fat: 0g
6. Protein: 2g
7. Carbohydrate: 12g
8. Cholesterol: 0mg
9. Sodium: 55mg

tomatoes, curry powder, fresh spinach, salt

Taken from www.epicurious.com/recipes/food/views/curried-spinach-and-eggplant-372905 (may not work)