Eggplant and Tomato Curry
- Number of Servings: 12
Ingredients
10 cup, cubes Eggplant, fresh 1 medium (2-1/2" dia) Onions, raw 1 cup, strips Green Peppers (bell peppers) 8 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 6 clove Garlic 4 tbsp Ginger Garlic Paste (by SRILATHA7) 1.5 tbsp Sesame Oil 2 serving Chicken flavor and tomato bullion (serving size 1 tsp ~ 4g) (by BMAKEDA) 4.5 cup (8 fl oz) Water, tap 50 grams Curry powder 2 tsp Garlic Salt 1 tsp Pepper, black 4 tbsp Extra Virgin Olive Oil
Sauté ginger/garlic paste, garlic, and onion in olive oil. Add sesame oil, half of curry powder, garlic salt, and pepper to pan and sauté about a minute. Add peppers and half of tomatoes, sauté another minute, then add eggplant and rest of curry powder. Sauté in oils on high for a few minutes, scraping bottom of pan while stirring. Add bullion powder and water, stir and return to a boil. After boiling for about 3mins, turn down to medium low and simmer for 1 to 1.5 hrs. Turn off, stir, and allow to rest for 20 minutes before serving.
Serving Size: Makes 12 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KAVIN46.
Serving Size: Makes 12 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KAVIN46.
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 654.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.5 g
- Protein: 2.6 g
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