1 large dried coconut
3 medium sized eggplants.
1 small onion finely chopped
3 coves of garlic finely chopped
1 medium tomato pureed
2 teaspoons of grated ginger
3/4 teaspoon salt or to taste (optional)
1 heaping tablespoon of curry powder
1 teaspoon thyme
2 cups canned coconut
a) Bake eggplants in oven at 400 degrees for roughly 45 minutes or until soft to the touch
b) Cool eggplants, and remove the skin
c) Cut into one inch pieces
In a large uncovered cooking pot bring the coconut milk to a rapid boil then reduce the flame to medium and cook until the water evaporates and about a cup and a half combination of clear liquid (oil) and custard (see picture below) remains. This takes approximately 1 to 11/2 hours.
Add onion, garlic, ginger, salt, tomato puree, and curry powder to coconut rundown. Simmer for about 8 to 10 minutes. Add chopped up eggplant. Cook for 15 minutes. Serve with white rice. Serves 4 to 6 people.