Eggplant with Coconut Curry Sauce
1 large eggplant, peeled and cut into 1" pieces
1 tablespoon sea salt
1 large onion, chopped
1 green bell pepper, chopped
1/4 cup sweet white wine or water
1 or 2 small dried red chili peppers, seeded and chopped
2 large tomatoes, chopped
2 tablespoons curry powder
2 cups vegetable stock
1/2 cup coconut milk
fresh ground pepper, to taste
1. Toss eggplant with salt and let drain in a colander 15 minutes. In large skillet over medium heat, cook the onion and pepper in the vegan wine until soft, about 5 minutes.
2. Squeeze eggplant to remove excess moisture, add to skillet.
3. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until most of the liquid is absorbed.