Eggplant and Tomato Curry

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

If you want to, pre cube eggplant and put in gallon bag with half of curry powder and allow to sit in fridge for about 8 hours, or overnight, to infuse curry flavor. This basic method can be used with squash, cabbage, or any vegetable combination. Meat, such as chicken can also be added if desired.

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.