This curry is fragrant and creamy, yet very mild. It is not spicy, nor overwhelming with flavors. A very good introduction to curries for someone with a milder palate.
This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.
2 large eggplants
2 cups tomato sauce (or more if you desire)
1/4 cup canola oil
1/2 cup all purpose flour
1 cup freshly grated Parmesan cheese
16 oz (450 g) fresh mozzarella cheese
TOMATO SAUCE INGREDIENTS
1 large can of stewed tomatoes
1 small can tomato puree
2 cloves garlic, diced
1/2 onion, diced
2 tbsp capers
1/4 cup sun dried tomatoes in oil
2 tsp salt
1 tbsp white sugar
A half an hour before preparing the meal, cut the eggplant into 1 inch slices. Cover each slice with a generous amount of salt, and place in a strainer over the sink. This will allow the bitterness and excess water to drain out of the eggplant. It is surprising how much water will drain. Let the eggplant sit for a 1/2 hour and then rinse and pat dry.