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.  

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