Stewed Eggplant with Curry

I love baingan bharta, the spicy Indian eggplant dish, but it’s just too hot for me.  (A waiter once had to bring me a complimentary ramekin of raita just to cool me down.)  So I set out to develop a simple stewed eggplant that’s just as flavorful but without all the heat.  If you also love eggplant and rich flavor but have a mild heat tolerance, I hope you’ll enjoy this easy recipe.

Stewed Eggplant with Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 med. onion, sliced
  • 1 med. eggplant, sliced thin
  • 1 med. tomato, chopped
  • 1 c. water
  • 1-1/2 tbsp curry
  • 1/4 tsp salt
  • fresh basil, for garnish


  1. Coat bottom of lg saute pan with EVOO over med-low heat.  Add garlic and bay leaf.  Add onion and cook until tender, approx. 4-5 min.  

  2. Remove bay leaf.  Add eggplant, tomato, water, curry, and salt.  Cover and cook until eggplant is tender and pulling apart, stirring occasionally, approx. 20-25 min.  

  3. Garnish with fresh basil and serve.  

Leslie Carbone
Welcome! My name is Leslie Carbone, and I believe that food and travel have the power to connect us to our shared past and to one another. Read more ...
Stewed Eggplant with CurryStewed Eggplant with CurryStewed Eggplant with CurryStewed Eggplant with Curry


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