Eggplant And Squash Curry

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3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes

1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces

2 tablespoons extra-virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper

Freshly grated nutmeg

3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced

2 small onions or 1 large, quartered lengthwise and thinly sliced

4 cloves garlic, sliced

1 (1-inch) piece fresh gingerroot, peeled and grated

1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)

2 tablespoons West Indian curry powder* (a couple of scant palmfuls)

1 tablespoon chile powder (a palmful)

1 teaspoon ground cardamom (1/3 palmful)

1/2 cup mango chutney, plus some more to pass at table

2 cups chicken stock

Red rice, cooked according to package directions, or brown rice

Zest and juice of 1 lime or Kaffir lime leaves

1 bunch scallions, thinly sliced on an angle

*Cook's Note: West Indian curry powder is common in grocery stores. It is primarily cumin, coriander, and turmeric and bright yellow-orange in color)

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