Eggplant and Tomato Curry

Author Notes: This recipe came from a co-worker who is from India. I used to walk hopefully to her office every afternoon to see what she was having for lunch.

Purnima Garg's Eggplant and Tomato Curry

Serves 4-6

• 1tablespoon canola oil
• 1teaspoon brown mustard seeds
• 1teaspoon cumin seeds
• 1onion, sliced
• 4Japanese (long and thin) eggplants, sliced 1/2 inch thick
• 1serrano chile, seeded and chopped fine
• 1teaspoon coriander
• 14ounces canned diced tomatoes, with juice
• 1/4teaspoon garam masala
• 1teaspoon salt
• 1/2teaspoon black pepper

1. Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.
2. Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).
3. Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.
4. Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.
5. Serve with white rice, spicy Indian lime pickle, and plain full-fat Greek yogurt (you only use a little yogurt and the low-fat yogurt tastes thin and sour).

https://food52.com/recipes/455-purnima-garg-s-eggplant-and-tomato-curry