Ingredients
1 large eggplant, chopped into small chunks
1 large onion, chopped into small chunks
1 heaping Tablespoon mild curry paste, or to taste (I use Patak’s brand)
1 14.5 ounce can of diced tomatoes
olive oil
Preparation
Saute eggplant and onion in about 2 tablespoons hot olive oil until soft, about 10 minutes.
Add curry paste and mix well, about 2 minutes.
Mix in diced tomatoes until warmed through.
Serve.
