Roasted Eggplant Coconut Curry

Ingredients

• 3 medium eggplants cut into 1 inch chunks
• 5 Tbsp. grapeseed or virgin olive oil, divided
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 Tbsp. peeled and chopped ginger
• 1 Tbsp. ground coriander
• 1 Tbsp. ground turmeric
• 1 Tbsp. garam masala, or curry powder
• ½ tsp cinnamon
• ¼ tsp cardamom (optional)
• ¼ tsp black pepper
• 1 tsp salt
• 3 medium tomatoes, chopped—about 3 cups (or one 16oz canned, chopped tomatoes)
• 1 red bell pepper, seeds removed and chopped (optional)
• ½ cup water (or if using the canned tomatoes, omit)
• 1 can reduced fat coconut milk

Directions

1. Preheat oven to 400 F degrees.
2. Toss the eggplant with 3 Tbsp. of oil and a little salt, and place onto a large non-stick baking tray. Roast for 20-30 minutes until lightly browned and soft.
3. Heat a wok or a large skillet over medium heat. Add remaining 2 Tbsp. oil and sauté onion for 3-5 minutes until soft. Add the garlic and ginger, and sauté another minute.
4. Combine all the spices and salt, and add to the pan. Toss to coat, 1 minute.
5. Add tomatoes, bell pepper, and water, toss to combine, cook 5 minutes.
6. Add the coconut milk and cooked eggplant, cook 15-20 minutes.
7. Serve over cooked brown rice, or enjoy on its own.