Eggplant Curry

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Louanne's Kitchen


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1 large onion, diced

3 tablespoons canola oil

2 tablespoons garlic, grated

2 teaspoons coriander seeds

2 teaspoons ground cumin

1/2 teaspoon turmeric

2 eggplants, unpeeled and cut into 1" cubes

28 oz diced tomatoes, drained (reserve 1/2 cup juice)

1 tablespoon tomato paste

1 jalapeno, chopped

1/2 cup water

Salt & pepper to taste

Chopped cilantro, for garnish

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