Spicy Eggplant and Tomato Vindaloo

Spicy Eggplant and Tomato Vindaloo

Serves 4

4 tablespoons vegetable oil, divided
1 lb slender Japanese eggplant, cut across into 1-inch thick slices (about 4 cups)
1 pint cherry tomatoes
1 jar Maya Kaimal Spicy Vindaloo
½ teaspoon salt
½ plain yogurt (whole milk or non-dairy type)
2 tablespoons chopped cilantro (optional)
2 pouches Maya Kaimal Surekha Rice (optional)

In a large 12 -inch well-seasoned or non-stick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant pieces in a single layer, season with ¼ teaspoon of salt and sauté until browned on each cut side, about 6 to 10 minutes. Transfer to a large dish and hold aside.

Add the remaining oil to the same pan. Add cherry tomatoes, season with ¼ teaspoon of salt. Sauté until they have all started to brown and burst, about 2 minutes.

Add the Spicy Vindaloo sauce along with the reserved eggplant and stir to combine. Cover and simmer gently, stirring occasionally over medium-heat for 15 minutes. Uncover and continue to cook, stirring occasionally until the eggplant is thoroughly softened but still intact, about 5 more minutes.

Garnish the curry with a swirl of yogurt, chopped cilantro and serve with Surehka Rice if you like.