Prevention Eggplant Curry

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Prevention Eggplant Curry

1 green bell pepper

1 red bell pepper

3 tbsp. extra-virgin olive oil

1/8 tsp. chili powder

4 cardamom pods, crushed

2 red onions, peeled and finely chopped

3 garlic cloves, peeled and minced

8 baby eggplant, halved lengthwise

3 large ripe tomatoes, peeled and chopped

3/4 c. water

2 tbsp. lime juice

2 tsp. ground coriander

2 tsp. palm sugar or granulated sugar

Kosher salt

1 tsp. garam masala

Chopped fresh cilantro leaves

 

 

 

1. Cut the peppers lengthwise into wide strips and then across into

bite-size pieces.

2. Heat the oil in a large saucepan or wok over low heat. Add the

chili powder and stir for a few seconds. Add the cardamom and onions;

stir until golden. Add the peppers and garlic; cook, stirring, for

about 3 minutes.

3. Add the eggplant and cook, stirring, for a few minutes more. Add

the tomatoes, water, lime juice, coriander, and sugar. Season with

salt. Cover and cook over low heat, stirring occasionally, until the

eggplant is tender. Stir in the garam masala, and serve topped with

the cilantro leaves.

 

Makes 4 to 6 Servings

Per Serving: (based on 4 servings) 230 cal, 5 g pro, 32 g carb, 11 g

fat, 1.5 g sat fat, 10 g fiber, 70 mg sodium

 

Source: Prevention Magazine Online;

Formatted by Chupa Babi in MC: 10.28.06

 

Supplying few calories and virtually no fat, its " meaty " texture makes

eggplant a perfect vegetarian main-dish choice.

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