Eggplant Curry

A wonderfully easy vegan curry recipe with eggplants and zucchini. It’s a variation on a ratatouille that I make, with a commercial curry paste and raisins instead of tomato sauce and balsamic vinegar. Whenever I’ve made this for a potluck, I’ve been asked to share the recipe.


  • 1 tbsp cooking oil
  • 1 medium onion, chopped small
  • 1 large eggplant, sliced ½–1″ thick and quartered
  • 1 large zucchini
  • 1 clove garlic
  • 2 tbsp Indian curry paste (such as Patak’s)
  • ½ handful raisins and/or cashew nuts


  1. Heat oil in a medium saucepan or soup pan. Sauté onion until just translucent.
  2. Add eggplant, zucchini, and garlic. Cover and cook 15 minutes, stirring regularly, until eggplant is falling apart.
  3. Add curry paste, cook five minutes more while stirring to coat thoroughly.
  4. Add raisins or nuts, cook one minute longer.
  5. May be served alone, on a bed of rice (scented basmati is common), or with naan (Indian flat bread). Optionally top with sour cream, yogurt, or raita.