Eggplant with Coconut Curry Sauce

1 large eggplant, peeled and cut into 1-inch pieces
1 tablespoon sea salt
1 large onion, chopped
1 green bell pepper, chopped
1/4 cup sweet white wine or water
1 small dried red chili pepper, seeded and chopped (1 to 2)
2 large tomatoes, chopped
2 tablespoons curry powder
2 cups vegetable broth
1/2 cup coconut milk
freshly ground black pepper

1. Toss eggplant with sea salt and let drain in a colander for 15 minutes.

2. In a large skillet over medium heat, cook the onion and bell pepper in the wine until soft, about 5 minutes.

3. With your hands, squeeze eggplant to remove excess moisture, and add to skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, or until most of the liquid has been absorbed.

Makes 6 servings.



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