Vegetarian

Eggplant and Tomato Curry takes several minutes to prepare.

Eggplant and Tomato Curry takes several minutes to cook.

Eggplant and Tomato Curry makes 12 servings.

The ingredients for Eggplant and Tomato Curry are:

10 cup, cubes Eggplant, fresh
1 medium (2-1/2" dia) Onions, raw
1 cup, strips Green Peppers (bell peppers)
8 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
6 clove Garlic
4 tbsp Ginger Garlic Paste (by SRILATHA7)
1.5 tbsp Sesame Oil
2 serving Chicken flavor and tomato bullion (serving size 1 tsp ~ 4g) (by BMAKEDA)
4.5 cup (8 fl oz) Water, tap
50 grams Curry powder
2 tsp Garlic Salt
1 tsp Pepper, black
4 tbsp Extra Virgin Olive Oil

Here is how you make Eggplant and Tomato Curry:

Saut? ginger/garlic paste, garlic, and onion in olive oil. Add sesame oil, half of curry powder, garlic salt, and pepper to pan and saut? about a minute. Add peppers and half of tomatoes, saut? another minute, then add eggplant and rest of curry powder. Saut? in oils on high for a few minutes, scraping bottom of pan while stirring. Add bullion powder and water, stir and return to a boil. After boiling for about 3mins, turn down to medium low and simmer for 1 to 1.5 hrs. Turn off, stir, and allow to rest for 20 minutes before serving.Serving Size: Makes 12 1cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user KAVIN46.

The nutritional information for Eggplant and Tomato Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 121.2

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 654.2 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 4.5 g
• Protein: 2.6 g