You can make this curry with pretty much any vegetable in your Multi-Farm Produce box, including eggplant and potatoes!
Ingredients:
1 cup olive oil
1 yellow onion, chopped
5 cloves garlic, finely chopped
15 ounce crushed tomatoes
½ bunch fresh parsley, finely chopped
Kosher salt
Eggplants, sliced into ½ inch rounds
6 large Yukon gold potatoes, peeled and sliced into ¼” rounds
2 teaspoons dried oregano
Kosher salt and black pepper
Instructions
Directions:
Preheat the oven to 400 degrees.
In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
