Even people who don't like eggplant can enjoy this curry. It's simmered until the eggplant and tomato are both thick and creamy. Adding a little store-bought curry roux makes it even richer.
I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.
If you caramelize the onions before cooking the ground meat, it will turn out even more delicious.
Enjoy Japanese food around the world.