eggplant curry

mmmm i love curry, and i had an eggplant that i wasn't sure what to do with (the boy doesn't like eggplant parm, gasp i know!) so i threw this together.

makes about 2-3 servings, depending how hungry you are:

1/2 eggplant, chopped into pieces
2/3 cup frozen pearl onion (you can use red onion too, i didn't have any at the time so i used this)
1/2 bell pepper, chopped
1/4 tsp ground mustard
1/4 tsp cayenne
1 tsp cumin
2 tbsp tomato paste
3/4 cup coconut milk
cooking spray

i also used a large pan so i could just saute and cook everything together
in a large pan, spray with oil and cook onions and peppers
add all of the spices, and stir to prevent burning
add eggplant and mix until it has been coated with the spices
cover and cook until the eggplant has been cooked all the way through and is soft
stir in coconut milk (less or more depending on desired consistency) until heated through

this is good on it's own, but i like to put it over couscous

nutrition (for 3 servings, including couscous)

243 cals, 19 iron, 17 sodium, 347 potassium, 9 fiber, 8 protein

without the couscous added

63 calories, 12 iron, 17 sodium, 347 potassium, 5 fiber, 1 protein