Eggplant with Coconut Curry Sauce


Ingredients (use vegan versions):

  • 1 large eggplant, peeled and cut into 1-in. pieces
  • 1 tablespoon sea salt
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup sweet vegan white wine or water
  • 1 or 2 small dried red chili peppers, seeded and chopped
  • 2 large tomatoes, chopped
  • 2 tablespoon curry powder
  • 2 cups vegetable stock
  • 1/2 cup coconut milk
  • fresh ground pepper


Toss eggplant with salt and let drain in a colander 15 min. In large skillet
over medium heat, cook the onion and pepper in the vegan wine til soft, about 5
min. Squeeze eggplant to remove excess moisture, add to skillet. Add
remaining ingredients and bring to a boil. Reduce heat and simmer,
uncovered, for 30 min or til most of the liquid is absorbed. Makes 6 servings.


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