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Eggplant Curry

4
Servings

Ingredients

  • 2 Tablespoon pure olive oil
  • 1 medium tomato, chopped
  • 1 garlic clove, minced
  • 1 Teaspoon minced fresh ginger
  • 1 Tablespoon Rambutan Curry Paste
  • 1 1/2 Pound eggplant, cut into 1-inch dice
  • 2 Cup vegetable or chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper