We used some store bought curry sauce for this recipe. It helps to cut down on the cooking time, but mostly it helps to get some hard-to-get ingredients.
non-stick cooking spray
Curry Simmer Sauce
boneless skinless breast
We pre-heat the oven to 425 degrees. We cut the eggplant into 1/2 inch thick slices. Then we cut each slice into pieces the size of “ziti” pasta. We toss with the olive oil. We coat a cookie sheet with aluminum foil, spray with non-stick cooking spray, and put the eggplant onto the foil in one layer. We sprinkle with salt and roast in the oven for about 10 minutes until tender.
In a large saute pan, we add the curry sauce and water and bring to a boil. We boil for a few minutes, turn down the heat, and add the chicken and eggplant. We simmer this gently for about 5 minutes until the chicken is cooked through. We serve over rice garnished with parsley (although cilantro would have been even better!)