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

Directions:

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.