Florida Vegetable Recipe

Vegetable-6108

Amount	Ingredient
Ingredients
2 tablespoons	pure olive oil
1	medium tomato, chopped
1 clove	garlic, minced
1 teaspoon	minced fresh ginger
1 tablespoon	curry paste
1 1/2 pounds	eggplant, cut into 1-inch cubes
2 cups	vegetable stock or canned low-sodium broth
	salt and freshly ground pepper to taste

Preparation Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes. Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve. Yield 4 servings