Delicious Dishes.

• 2 medium eggplant
• Salt
• 2 cups of canned diced tomatoes in their juice
• 3 tablespoons curry powder
• Olive oil
• 1 diced onion
• 3 cloves of minced garlic
• 1 cup of frozen peas

Peel eggplant.  Cut off the stem and cube.  Place in a large bowl of salt water for about 45 minutes to remove bitterness.  Rinse well.  Preheat oven to 400.

Saute eggplant with a few tablespoons of olive oil until cooked through.  Place into a pyrex or other oven-safe pan.  

Saute onion in a little olive oil until translucent.  Add in garlic and curry powder.  Mix well.  Let cook for about a minute.  Stir in tomatoes and peas.  Let cook just enough for the ice to come off of the peas.  Pour entire mixture over eggplant and mix thoroughly.  Bake for about 40 minutes or until the top has browned.

Serve over brown rice or with naan.  Serves about 4.  This is a variation on the recipe found here.

{Photo credit: PiccolinaPhotography}