If serving with rice, start cooking it now.
Start by cutting the eggplant into 1-2 inch cubes. Remember not to chop them too small, as they tend to shrink during cooking.
Add olive oil to the large skillet (or smaller pot) over medium heat and cook the eggplant pieces, stirring for 5 minutes. Season the eggplant with salt and black pepper.
Next, add in garlic and onion, along with red curry paste and spices. Cook for another 5 minutes until onion and garlic become fragrant.
Pour in coconut milk and diced tomatoes to the skillet. Bring the mixture to a gentle boil and then reduce the heat to a simmer. Allow it to simmer on low heat for approximately 15-25 minutes. Taste for seasoning again and adjust salt and black pepper if needed. This simmering time will infuse all the flavors together, resulting in a savory and hearty curry.
After you've simmered the curry, drizzle with lime juice, stir through and remove it from the heat and let it rest for 5-10 minutes. During this resting period, the curry will naturally thicken, and its flavors will meld even further.
Optional add-in: for sweetness I love to add a drizzle of maple syrup, it helps with the overall flavor and enriches the curry.
Serve your scrumptious eggplant curry over the perfectly cooked rice, fresh cilantro and enjoy!
