Eggplant & Sungold Tomato Curry

Serves 2-4

Ingredients:

• 1 pint fairy tale eggplant, sliced and cubed
  
• 1 pint sungold tomatoes (or substitute cherry tomatoes), halved
• 1 medium candy onion, diced
• 3 cloves garlic, minced
• 1 cayenne pepper (or similar), minced (adjust for spice)
• 1 large or 2 medium bell peppers
• 1 cup chopped kale (stems removed)
• 1 can (14 oz) coconut milk
• 2 Tbsp curry powder (or 1 Tbsp curry + 1 tsp cumin + 1 tsp coriander + ½ tsp turmeric)
• 2 Tbsp olive oil (or coconut oil)
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Cooked rice or naan, for serving

Instructions:

1. Heat 1 Tbsp oil in a large skillet or Dutch oven. Add the eggplant chunks and sear until browned on all sides (about 5–7 minutes). Remove and set aside.
   

2. In the same pan, add the remaining oil. Sauté onion until softened, then add garlic, hot pepper, and bell peppers. Cook 2 minutes or until fragrant.

3. Stir in curry powder and toast for 30 seconds.

4. Add sungold tomatoes, cooking until they burst and release their juices (5 minutes). Mash a few with the spoon to form a sauce.

5. Pour in coconut milk, stir, and return eggplant to the pan. Simmer gently for 10 minutes, until eggplant is tender.

6. Add kale, cook another 2–3 minutes until wilted. Taste and adjust seasoning.

7. Serve hot over rice or with naan, garnished with cilantro if desired.