Eggplant Curry

Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Trim and discard the stem of the eggplant, then peel it and cut into 1-inch cubes. Peel the potatoes and cut into 3/4-inch cubes. Peel the onion and cut into 1/2-inch pieces. Cut the bell pepper in half, remove the stem, seeds, and membranes, and cut into 1/3-inch pieces. Peel and finely chop the garlic or pass it through a garlic press.

Heat the oil in a large skillet over medium-high heat. Add the eggplant, potato, onion, and bell pepper, cover, and cook, stirring occasionally, for 10 to 12 minutes. Add the garlic and cook, uncovered, for 1 minute. Drain the tomatoes and add to the pan along with the curry powder, the water, and the bouillon cube. Simmer over low heat for 5 to 7 minutes, or until the potatoes are tender, then season with salt and pepper.

Spoon the rice into 4 shallow bowls and top with the curry. Sprinkle with the green onions and serve immediately.