Eggplant Curry with Rice

Who knew vegetarian dishes could be so delicious! Even the meat lover (Pete) loves it. I found this recipe on FoodNetwork. It only takes 30 mins to make. It taste sweet and spicy. Love it!

Ingredients:
1/2 cups jasmine rice, cooked
2 tablespoons olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 tablespoons curry powder
1/2 teaspoon of salt
1 cup vegetable of chicken broth
2 tablespoons cilantro leaves, finely chopped
2 tablespoons thinly sliced scallions

Directions:
1. Prepare rice. While rice is simmering, start curry.
2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally.
3. Add tomatoes, chutney, curry, garlic, salt, and broth. Stir to combine and simmer for 5 minutes over low heat for flavors to combine. Scoop the eggplant curry into shallow bowls. Scoop ½ cup of rice into the center of the bowl. Sprinkle cilantro leaves and scallions on top.