Curried Eggplant and Artichoke Ragout

After buying some beautiful ichiban eggplants at Freshfield Farms, I was looking for a new way to cook them that wasn't Eggplant Parmesan, which is the only way I have ever cooked an eggplant.  I looked in my pantry and found I had a can of artichoke hearts and a can of petite diced tomatoes so here is what I came up with after looking at some ideas online.  Because I follow the Trim Healthy Mama (THM) lifestyle of eating, I added some chicken breast to my meal that was sauteed in evoo and seasoned with curry, salt and pepper.  Gotta get that protein in!  Since I used more than a teaspoon of oil, way more, this is classified an S (Satisfying) meal on THM.  I bet I could have done it as an E if I was thinking ahead but it was so yummy I'm not changing a thing!  Let me know if you try it.



Curried Eggplant and Artichoke Ragout

• 1 ichiban eggplant, cubed, salted and rinsed*
• 1 can of artichoke hearts, drained and quartered
• 1 can of petite diced tomatoes
• 1 medium sweet onion
• 1 bay leaf
• curry powder 
• ginger root
• fresh garlic, I used 2 cloves
• EVOO
• fresh cilantro
• salt
• ground red pepper (optional)

1. Cover the bottom of a saute pan with EVOO.  Add curry, bay leaf, crushed garlic, finely grated ginger and red pepper if you like it spicy.  Turn heat on med low and let the spices infuse the warming oil for a few minutes while you chop the onion.
2. Meanwhile, chop onion into bite sized pieces.  Add to pan and let it cook a few minutes. I like to let mine still have a little crunch.  
3. Add artichoke tomatoes and eggplant.  Stir it all together so everything is coated with the beautiful color of the curry. Salt to taste.
4. Cover and cook until the eggplant is tender.
5. Add some chopped fresh cilantro leaves.
6. We served this over riced cauliflower but you could use quinoa or rice too.  I added a whole sprig of cilantro for garnish.  

*I was taught that after cutting eggplant it should be salted and left to sit an hour then rinsed and drained.  This is to remove the bitter taste.