Eggplant and Cherry Tomato Curry

This weeknight-easy vegetarian curry is a simplified version of a recipe we learned from London-based cookbook author Meera Sodha. A trio of aromatics (green chili, garlic and ginger) as well as three pantry spices (garam masala, cumin and turmeric) bring the boldness. Serve with yogurt and accompany with naan and/or basmati rice. Make sure to cover the pot after bringing the eggplant and tomatoes to a simmer. This helps keep the steam in the pot so the ingredients soften without scorching.