Curry paste adds variety to a traditional stew.
In Dutch oven or deep skillet, brown meat in olive oil. Add vegetables. Stir in curry paste. Cook over medium-high heat, stirring until mixture starts to steam. (It will be a little dry at first, but as the eggplant cooks, it will get moist.) Cover, reduce heat to low and simmer for about an hour, stirring occasionally, until eggplant is tender. Have strawberries for dessert.
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