eggplant and chicken vindaloo.

Fall usually gets me in the Indian cooking mood!  The spices, the veggies, steaming basmati rice, the hot naan skating around a plate picking up sauce....  I saw a bunch of eggplant at the farmer's market and had a craving for eggplant vindaloo.  I decided to mix it with chicken which isn't exactly traditional but Indian food is so forgiving, I'm sure the eggplant won't mind.  Piled high in a bowl-like plate, I was ready for movie night on the couch with my Maximilian.  

 Quick side note: I made rice in my pressure cooker for the first time and it worked out great!  Rice and I have an uncomfortable relationship - mostly because rice doesn't cooperate and needs to work on its communication skills.  The pressure cooker coupled with my new burner plates (to distribute the heat evenly, instead of burning everything) worked perfectly.  Basmati rice took just 7 minutes in the pressure cooker!  

eggplant and chicken vindaloo.  
*makes enough for 2 servings
1 chicken breas, cut into bite sized pieces
1/2 eggplant, drained and pressed, cut into bite sized pieces
1/2 onion, chopped
1/2 inch piece ginger, peeled and chopped
1 tbsp white vinegar
1 garlic clove
1/2 cup tomatoes, chopped
2 tbsp tomato paste
1 tsp garam masala
1 tsp coriander
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
grape seed oil
1/2 cup chicken stock or water

  Put onion, tomatoes, vinegar, tomato paste and spices into food processor and blend.  Heat a tbsp or two of oil in a large pan.  Add contents of food processor and cook about 3 minutes.  Add chicken and cook 1-2 minutes then add eggplant.  Cook for another 5 minutes and add stock.  Cover and cook about 10-15 minutes, stirring occasionally until liquid has absorbed.  Serve on top of basmati rice with a side of chewy naan.