Finely chop the garlic and grate the ginger.
Prepare the ingredients.
Finely chop the bell peppers and the onion.
The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
Spread vegetable oil in a frying pan and fry the garlic, ginger and meat. When the meat is cooked thoroughly, add the onion and bell pepper.
When the onion becomes translucent, add the eggplant and soften.
When the eggplant has softened, add the ingredients marked ◎ and bring to a boil. Boil for 5 minutes over medium heat.
Add the ingredients marked ☆ to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils. Make sure it doesn't burn.
If you like, you can it top with a fried egg, poached egg or cooked vegetables.
If you have leftovers, how about making pasta gratiné? Try a ariation on this recipe (Recipe ID: 1934519).
Story Behind this Recipe
I think keema curry brings out the flavour of eggplant more than normal curry.
Adjust the amount of water depending on the heat. It's more delicious if you let the eggplant cool down once and then re-heat so the flavour soaks in. Use whatever curry powder you like! I use medium-hot Java Curry.