Eggplant And Potato Curry - cooking recipe

Ingredients

1 tbsp oil
2 tbsp mild curry paste
1 lb baby eggplant, diagonally sliced
4 medium potatoes, cut into chunks
1 None red pepper, chopped
1 can (14 oz) diced tomatoes
1/2 cup stock or water
None None Cooked basmati rice, to serve
None None Yogurt and cilantro sprigs, to serve

Preparation

Heat oil in a large skillet on high heat. Cook curry paste for 1 min, until fragrant.
Add eggplant, stirring to coat in paste. Cook for 10 mins, until softening. Stir in potatoes, pepper, tomatoes and stock. Cook for 20-30 mins, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and cilantro.