Eggplant Curry with Toasted Almonds

Ingredients

• 1 1/2 cups jasmine rice, cooked to directions on package
• 2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil
• 1 large, firm eggplant, cut into 1-inch cubes
• 1 large, yellow skinned onion, peeled and chopped
• 1 large red bell pepper, seeded and diced
• 4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
• 1 (14-ounce) can diced tomatoes, drained
• 1/4 cup (a couple of heaping tablespoons) mango chutney
• 1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
• Coarse salt
• 1 cup vegetable broth or stock
• A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
• Toasted sliced or slivered almonds
• Thinly sliced scallions or chopped fresh chives

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