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Ingredients

• 1 1/2 c. jasmine rice cooked to
•     directions on package
• 2 Tbsp. extra-virgin extra virgin olive oil
•     (2 turns around pan in a slow stream)
• 1 lrg hard eggplant cut into 1" cubes
• 1 lrg yellow-skinned onion peeled, minced
• 1 lrg red bell pepper seeded, diced
• 4 x garlic cloves cracked away
•     from skin
• 1 can diced tomatoes - (14 ounce) liquid removed
• 1/4 c. mango chutney
•     (a couple of heaping Tbsp.)
• 1 Tbsp. mild curry paste - (rounded)
•     (or possibly 2 tbspns curry pwdr)
•     Coarse salt to taste
• 1 c. vegetable broth or possibly stock
• 2 Tbsp. finely-minced cilantro leaves (optional)
•     Toasted sliced or possibly slivered almonds
•     Thinly-sliced scallions or possibly
•     minced fresh chives

Description

Prepare Rice. While Rice Is Simmering, Start Curry. Heat A Deep, Heavy-bottomed Nonstick Skillet Over Medium To Medium-high Heat. When The Pan Is Warm, Add In Oil, Eggplant, Onion,…

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