Quick and Hearty Eggplant Stew

Name: Quick and Hearty Eggplant Stew
Total time: 40
Yield: 6
Ingredients: 1 medium eggplant; 2 tablespoons sweet curry powder; 1 teaspoon ground coriander; 1 teaspoon garam masala; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; salt and ground black pepper to taste; 1 tablespoon olive oil, or as needed; 1 small onion, minced; 1 clove garlic, minced; 2 medium tomatoes, chopped, or more to taste; 1 (15 ounce) can black beans, rinsed and drained; ½ cup sliced scallions, divided; ½ cup chopped fresh cilantro; 1 cup beef stock, or more as needed; 2 cups beef stock; ¼ cup sliced scallions; 1 teaspoon ground ginger; 1 cup rice; 1 pinch kosher salt

Recipe by Ophie511 from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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1 medium eggplant
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2 tablespoons sweet curry powder
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1 teaspoon ground coriander
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1 teaspoon garam masala
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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¼ teaspoon cayenne pepper
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salt and ground black pepper to taste
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1 tablespoon olive oil, or as needed
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1 small onion, minced
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1 clove garlic, minced

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2 medium tomatoes, chopped, or more to taste
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1 (15 ounce) can black beans, rinsed and drained
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½ cup sliced scallions, divided
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½ cup chopped fresh cilantro
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1 cup beef stock, or more as needed
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2 cups beef stock
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¼ cup sliced scallions
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1 teaspoon ground ginger
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1 cup rice
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1 pinch kosher salt

Instructions

Partially skin eggplant and cut into cubes; set aside.
Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
Serve stew over cooked rice.