Dani's Eggplant Delight (aka Coconut Curried Eggplant)


2-3 eggplants, quartered
half an onion, diced
3-4 garlic cloves, minced
2T coconut oil
1 can coconut milk
2T curry powder
1t cumin
1t turmeric
pinch of cinnamon
sea salt and freshly ground black pepper


Saute the eggplant, onions and garlic in coconut oil for about 5 minutes. Add the coconut milk and spices, stew for 10-15 minutes making sure the onions and eggplant are soft before serving. Chicken can be added to the saute if so desired and then served over brown rice or quinoa.