Ingredients

• 750 grams small thin eggplants about 5 or 6, cut into 1.5cm rings
• oil enough to brush the surfaces of the eggplant
• 3 tomatoes large, cut in quarters
• 3 red chillies
• 2 tablespoons oil yes, more oil
• 2 centimeters ginger root thinly sliced
• 3 leaves lemon verbena
• 2 curry leaves
• 2 tablespoons brown sugar
• 1 teaspoon salt

Directions

1. Place the tomatoes and whole chilies in a blender or food processor. Blend until smooth, remove the puree and set aside.

2. Brush the eggplant with oil and grill until soft and golden-brown.

3. Heat another pan or wok over moderate heat. Add the 2 tablespoons oil. When hot, drop in the ginger and lemon verbena. Saute for one minute, or until fragrant. Add the curry leaves, fry momentarily, then add the tomato puree. Cook the tomatoes for 5 or 10 minutes, or until thick and saucy.

4. Add the sugar and salt, stir to dissolve, and gently fold in the eggplant pieces. Serve hot.

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