Eggplant Mushroom Curry

5 small eggplants (you could use two large ones, but I find it much easier to make more or less of the recipe when using the small ones);

4 oz (¼ lb) white mushrooms, quartered;

1 tbsp coconut oil, clarified butter or other Paleo cooking fat;

2 green onions, finely chopped;

2 cloves garlic, minced;

1 red chili pepper (optional depending on how spicy you’d like the final dish to be);

½ tsp chili powder;

1 tsp ground cumin;

1 tsp ground coriander;

¼ tsp ground turmeric;

4 very ripe tomatoes, diced;

1 tbsp fresh cilantro, finely chopped;

⅓ cup coconut milk;

Sea salt and freshly ground black pepper to taste;

Directions at paleoleap.com

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