{Eggplant + Tomato Curry}

Heres a free kitchen tip for you, do not drop your jar of turmeric on the floor as you get it out of the pantry, and further more do not go on to clean it up with a wet sponge because you will create a lovely bright yellow paint that will hang on for dear life to any surface you happen to wipe it along.  Yeah don't try that.  It took me longer to clean up that than the curry took to cook. True story.  Oh and this is all about the extras don't skimp on the lime, yoghurt and coriander leaves they make it spesh.

...the curry
2 large eggplants, or 3 smaller ones, chopped into large dice
1 large onion, diced
1 tbsp grated ginger
3 cloves of garlic, chopped
1 x star anise
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp turmeric
1/2 tsp chilli flakes
400g tin of tomatoes
2 tbsp olive oil
juice of half a lime
greek yoghurt
coriander leaves
crispy shallots

Cook the diced onion in the olive oil til soft and golden, add the ginger and garlic and cook for a couple of minutes, then add the dry spices and cook stirring for another minute before adding in the eggplant.  Cook the eggplant, stirring occasionally for ten minutes until it becomes soft and is starting to pick up some colour.  Next pour in the tomatoes, and half a cup of water reduce the heat, cover and cook for half an hour.  Check the seasoning, add the lime juice and serve on rice with a wedge of lime, a dollop of greek yoghurt, coriander leaves and a sprinkling of crispy shallots.