Roasted Eggplant and Tomato Curry

• 1 1/2 lbs eggplant, cut into 1 1/2″ cubes (it would be lovely to have Indian eggplant – but globe or Chinese or Japanese eggplant will be fine; do not peel unless you’re using a really “mature” eggplant
• 3 T olive oil, divided
• 1 tsp salt
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 3/4 c of canned, diced tomatoes
• 3/4 c of coconut milk
• pinch of sugar
• 1 c cilantro, roughly chopped
• rice for serving

Heat oven to 425 degrees.

Toss the chunks of eggplant with 2T olive oil and salt and spread onto a sheet pan.  Roast for about 20 minutes – or until the eggplant is soft.

Heat 1 T olive oil in a large saucepan and cook and stir the onions over medium heat until soft – about 5 minutes.  Stir in the garlic and spices and cook and stir for another minute or so.

Add the tomatoes, coconut milk and roasted eggplant to the onions.  Simmer, covered, for 20 minutes.  Stir in the sugar and most of the cilantro and remove from the heat.

Serve in a bowl with rice to one side.  Scatter with the remaining cilantro.