Eggplant Curry with Toasted Almonds

Ingredients

1 1/2 cups jasmine or saffron rice, cooked according to manufacturer's instructions
2 Tablespoon olive oil
1 large eggplant, peeled and cut into 1-inch cubes
1 large yellow onion, peeled and chopped
1 large red pepper, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1/4 cup mango chutney
2 Tablespoons curry powder
1 cup vegetable broth
Toasted sliced almonds
Sliced green onions

Instructions

Prepare rice.
While rice is simmering, start the curry.
Heat a deep nonstick skillet over medium to medium-high heat.
When pan is hot, add olive oil, eggplant, onion, and red pepper.
Cover the pan and cook about 6- 8 minutes, stirring occasionally.
Uncover and add garlic and cook one minute more.
Add tomatoes, chutney, curry and broth.
Stir to combine and simmer for five minute more over low heat.

To serve, put eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of each bowl.
Top with toasted sliced almonds and sliced green onions.

To make a version of this dish that is not vegetarian, brown 1 pound of diced lamb (1-inch cubes).
Add lamb to eggplant, onion, and red pepper mixture and prepare as described above.