Pumpkin and Eggplant Red Curry with Tomato Paste

1 large eggplant (cut into 3cm pieces)
4 tbsp vegetable oil
Salt (pepper)
1 onion (diced)
2 clove garlic (sliced)
½ jap pumpkin (cut into 3cm pieces)
2 tbsp Tomato Paste
3 tbsp red curry paste
cup ½ Passata
2 cups vegetable stock
1 x 400ml can coconut milk
2 tbsp soy or white miso paste
1 red capsicum (sliced)
1 bunch English spinach or Asian leafy greens (roughly chopped)
2 limes (to serve)
1 cup coriander (roughly chopped, to serve)
Steamed rice to serve

Preheat an oven to 190C. Toss the eggplant in half the oil and a little salt, scatter on a line baking tray and roast for 15 minutes, until golden and soft. Set aside.

Meanwhile, heat the remaining oil in a wide pot and add the onion, garlic, pumpkin & a good pinch of salt. Cook, stirring often, for 6 minutes then add the tomato paste, curry paste and cook for another 2 minutes.

Add the Passata, stock and coconut milk, bring to simmer for 7 minutes, until the pumpkin is almost cooked then add the capsicum and cook for 2 minutes before adding the roast eggplant, spinach and season with the soy or miso to taste.

Serve with steamed rice, the coriander and lime.

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