Ingredients
Scale
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1 large eggplant, cubed
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1 onion, diced
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2 cloves garlic, minced
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1 tbsp curry powder
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1 can (14 oz) coconut milk
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1 cup diced tomatoes
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2 tbsp olive oil
Instructions
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Heat oil in a skillet, sauté onion and garlic until soft.
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Add eggplant and cook until tender.
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Stir in curry powder, coconut milk, and tomatoes. Simmer 15 minutes.