Just made a fantastic eggplant curry, so I thought I would pass along the recipe... very easy to make!

1 1/2 cups jasmine rice, cooked to directions on package
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked
1 (14-ounce) can diced tomatoes, drained
1/4 cup (a couple of heaping tablespoons) mango chutney
2 tablespoons curry powder
1 cup vegetable broth
optional: coconut, toasted almonds, chicken breast

Prepare rice. While rice is simmering, start curry.

Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. I happened to have some left over shredded coconut from Passover recipes, so I sprinkled a little on top, and tossed in some toasted almonds. Since I am always looking for ways to incorporate meat into vegetarian dishes (I don't eat meat, my fiance does), I also added in some chicken for his -- I just cooked it in some of the sauce from the curry.

Highly recommended - glad I have leftovers for lunch tomorrow!