Ingredients
- 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.