🍛 Pepper-Eggplant-Mushroom Curry 🍆 Try this recipe curated by Educational Chef Tatiana (@taurus.season.food ) featuring the very best of late summer produce!

This pepper, mushroom and eggplant curry will surely nourish your mind, body and spirit. Ps: the last photo features a market customer buying all of the ingredients to make the recipe!! 🫂💛 Ingredients ✨ * 5 fairy tale eggplants or 2 asian eggplants, cut into circles (@ragandfrassfarm ) * 2-3 bell peppers, sliced (@diamondhillfarm ) * 3-4 fresh tomatoes (@cosmos.farm ) * 6 oz blue oyster mushroom (@belledawgfarms ) * 1 bundle garlic chives (@ragandfrassfarm ) * 1 bundle Thai basil (@snapfingerfarm ) * 1 onion, sliced * 3 cloves garlic, minced * 1 tbsp ginger, grated * 1 can coconut milk * Spices: Rasa Mela (@pranakitchens ) Cumin seeds, Coriander powder, chili powder, Fenugreek, Hibiscus Flowers, Curry Leaves * Oil, salt Instructions ✨ 1. Sauté mushrooms and eggplant separately: Heat oil in a heavy pot. Add mushrooms. Cook mushrooms until the liquid had dissolved and they are evenly browned. Then, add more oil and sauté the eggplant until they are caramelized. Set aside. 2. Add onions until golden. Then add in sliced bell peppers. Stir in ginger-garlic paste for 30 seconds. 3. Toast spices: Add Rasa Mela spice blend. Stir 15 seconds so they bloom. 4. Add tomatoes. Cook down 3-4 minutes until thickened and oil separates slightly. Coat them well in the masala. 5. Reintroduce the eggplant and mushroom back into the pan. 6. Pour in coconut milk. Simmer 5 minutes more. Season with spices and salt. Add chives. Garnish with Thai basil. Serve over rice, naan, or lentils. Enjoy!