Quick Eggplant & Potato Curry

Instructions

1. 1

   Peel and dice the onion and garlic. Cut the eggplant and potatoes into bite-sized cubes.

2. 2

   Heat the olive oil in a large skillet or saucepan over medium heat.

3. 3

   Add the diced onion and sauté for 2-3 minutes until softened.

4. 4

   Add the garlic and curry powder, and cook for another 1 minute, stirring constantly.

5. 5

   Add the cubed eggplant and potatoes to the pan. Stir well to coat with the spices.

6. 6

   Pour in the canned diced tomatoes, salt, and black pepper. Mix everything together.

7. 7

   Cover and simmer on medium-low heat for 20-25 minutes, stirring occasionally, until the potatoes and eggplant are tender.

8. 8

   Taste and adjust seasoning if needed. Serve hot with rice or bread.