Long, slender Japanese eggplants have a slight sweetness. If you can't find them, substitute baby Italian or regular eggplants. Toast whole eggplants under the broiler, cool, and remove peel before chopping the pulp.
8 Japanese eggplants (about 3 pounds)
2 tablespoons canola oil
3 cups chopped onion
8 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
5 cups chopped peeled tomato (about 2 pounds)
4 teaspoons curry powder
2 tablespoons chopped fresh cilantro
1 teaspoon salt
How to Make It
Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.