3 Japanese eggplants, ends removed, cut lengthise and then on the angle into chunks
2 cups broccoli florets
1 can diced fire roasted tomatoes with chili (Trader Joe’s)
¼ cup water
1 teaspoon Garam Masala (available in Indian markets and some supermarkets)
2 tablespoons chopped parsley or fresh cilantro for garnish
Instructions
In a large wok, heat the oil over med-high heat and add the onions.
Stir in the ginger and garlic, and cook for a few minutes. Then add the carrots and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and carmelized.
Add the eggplant, cumin, coriander, cardamom and turmeric, and cook for another 5 minutes. If the vegetables are sticking to the wok, add a little water, 1 Tbs. at a time, to keep it from sticking.
Add the broccoli and canned tomatoes, and let cook down for another 5 minutes.
Add the Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally.
Adjust seasonings to taste,
Garnish with fresh cilantro or parsley
Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!
Recipe by iEatGreen at https://www.ieatgreen.com/eggplant-and-tomato-curry/