Eggplant Sweet Potato Coconut Curry

Ingredients:

• 3 Asian Eggplants or small eggplants
• 1 Onions chopped
• 6 tbsp Canola Oil divided
• 1 bunch Green Onions chopped
• 1 stalk Celery chopped
• 2 Red Thai Chilies
• 1 tbsp Curry Powder
• 3 tbsp Tomato Paste
• 1 can Coconut Milk
• 1/2 cup Vegetable Broth
• 1 large Sweet Potato peeled and chopped
• 1/4 cup Fresh Cilantro coarsely chopped
• Cooked Rice

Instructions:

1. Chop eggplants into 1 inch (2.5 cm) pieces; set aside.
2. In a large nonstick skillet heat 5 tbsp (75 mL) of the oil over medium high heat. Brown eggplant and onion for about 8 minutes and remove to bowl.
3. Return skillet to medium heat and add remaining oil. Cook green onions, celery, chilies and curry powder for 2 minutes. Stir in tomato paste until coated. Add sweet potato, coconut milk and vegetable broth; bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Stir in eggplant; cover and cook for 10 minutes or until sweet potato is very tender. Sprinkle with cilantro and spoon over rice to serve.