Eggplant Curry with Toasted Almonds – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 large, firm eggplant, cut into 1-inch cubes
• 1 large yellow onion, peeled and chopped
• 1 large red bell pepper, seeded and diced
• 4 cloves garlic, crushed
• 1 can diced tomatoes (14 ounces), drained
• 1/4 cup mango chutney (a couple of heaping tablespoons)*
• 1 rounded tablespoon mild curry paste or two tablespoons curry powder (a generous palmful)
• Coarse salt
• 1 cup vegetable broth or stock
• 2 tablespoons cilantro leaves (a handful), finely chopped (optional)