1. heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch). 2. add onion, cook about 8 minutes until soft and gold. 3. add garlic, ginger and crushed red pepper. reduce to low 3 minutes. 4. add salt and spices, cook 3 minutes stirring 5. add tomato paste, tomatoes, bay leaves and coconut milk. 6. bring to a simmer over medium, reduce heat and simmer 10 minutes. 7. in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside. 8. add zucchini to the tomato mixture, simmer 3 minutes. 9. add chicken and cook through, about 10 minutes. 10. add eggplant, stir and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
