Eggplant, Chickpea and Lentil Curry with Baked Tofu

1.  Heat 2 tbsp oil in a large saucepan over medium-low heat.  Add eggplant and season with salt and pepper. Sauté the eggplant until golden brown for about 7-9 minutes.  Remove from pan and set aside.
2. Heat another 1 tbsp oil in same pot and add the onion.  Sauté for 5-7 minutes until soft.
3. Meanwhile, combine the curry, 2 tsp oil and ginger in a small bowl.  Mix well.  Add to onion and sauté for another 2 minutes.
4. Add the tomatoes, water or vegetable stock, lentils, chickpeas and eggplant to the pan.  Bring to a boil then reduce the heat to a simmer, covering halfway with a lid, and simmer for 25 minutes or until the liquid has thickened and lentils are soft.
5. Meanwhile, prepare the tofu and rice.  Combine water and rice in a medium pot, bring to a boil, cover and reduce to a simmer for about 15 minutes.
6. At the end of cooking the eggplant, stir in the spinach, cilantro and yogurt.  Serve with rice and tofu.  Enjoy!

*To make homemade curry, click here

**May also substitute chicken or other protein of choice for tofu