Eggplant Curry with Tofu

Ingredients:

• 350 g tofu, cut into large cubes and patted dry
• 400 g canned plum-shaped tomatoes with brine
• 2 eggplant, cut into large cubes
• 3 tablespoons of vegetable oil
• 1 medium onion, cut into half rings
• 5 cloves of garlic
• 1 piece (7.5 cm) ginger root, peeled
• 1 fresh chili pepper, seeds removed
• 1 tsp curry powder
• 400 g of unsweetened coconut milk
• 3 cups fresh spinach
• Coarse salt and freshly ground pepper
• Boiled rice, for serving (optional)

Preparation:

1. Heat 1 tablespoon of vegetable oil in a heavy-bottomed saucepan. Add the onion and cook until softened, about 5 minutes.
   
   Meanwhile, using a food processor, grind the garlic, ginger, chili pepper and 1-2 tablespoons water into a paste.
   
   Remove the tomatoes from the jar, place them in a separate bowl, and mash them slightly. Reserve the brine.
2. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pan; cook for 2 minutes.
   
   Add ginger paste and continue cooking, stirring, for another 2 minutes.
   
   Add curry powder and tomatoes and cook, stirring, for 1 minute. Add brine and 1 cup of water and cook for another 3 minutes.
   
   Add coconut milk and tofu, bring to a boil and simmer until eggplant is tender, about 5 minutes.
   
   Add spinach and continue cooking for another 1 minute, until the leaves are wilted. Season with salt and pepper.
   
   Serve the curry with rice.