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Heat the oil in a large skillet over medium-high heat. Add the eggplant, potato, onion, and bell pepper, cover, and cook, stirring occasionally, for 10 to 12 minutes. Add the garlic and cook, uncovered, for 1 minute. Drain the tomatoes and add to the pan along with the curry powder, the water, and the bouillon cube. Simmer over low heat for 5 to 7 minutes, or until the potatoes are tender, then season with salt and pepper.

Spoon the rice into 4 shallow bowls and top with the curry. Sprinkle with the green onions and serve immediately.

Food Trivia:

Eggplant is probably one of the least appreciated vegetables in the Western world. As a cousin to belladonna, or deadly nightshade, Europeans believed it induced insanity and called it the “mad apple” until just two hundred years ago. Fortunately, Asians didn’t share those beliefs. They began cultivating eggplant (which is native to India) as early as the fifth century B.C.E.

Tempeh Stir-Fry

Here’s another easy and fast stir-fry dish that incorporates tempeh, which is a great meat substitute. Served over rice, this is a perfect dish to eat on a day you work out or are extra busy and need some long-lasting energy—it’s got good lean protein. –M

Serves 4

1 (8-ounce) package tempeh

1 onion

2 cloves garlic

1 cup water

¼ cup soy sauce

1 tablespoon cornstarch

4 cups broccoli florets

1 tablespoon canola oil

2 cups bean sprouts

2 cups cooked white or brown rice

Cut the tempeh into bite-size pieces. Peel the onion and cut into thin slices. Peel and finely chop the garlic or pass it through a garlic press. Combine the water, soy sauce, and cornstarch in a small bowl, stir until smooth, and set aside.

Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the broccoli to the pan, cover, and cook for 4 to 5 minutes, or until tender. Drain the water and set aside. (Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water. Cover with plastic wrap or wax paper and microwave on high heat for 4 to 5 minutes, or until tender.)

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes, or until the onion is translucent. Add the garlic, bean sprouts, and tempeh and cook, stirring frequently, for 2 to 3 minutes, or until the bean sprouts just start to soften. Add the soy sauce mixture to the pan and cook, stirring constantly, for 2 to 3 minutes, or until the sauce begins to boil. Remove from the heat and stir in the broccoli.

Spoon some of the rice into the center of each plate and top with the stir-fry.

Cooking 101:

Tempeh (pronounced “TEM-pay”) has been a traditional food and a staple source of protein in Indonesia for several hundred years. It is made by a fermentation process that binds soybeans (and sometimes other beans or grains) together into a cake. It has a tender, chewy consistency but holds together well, making it a good choice for grilling or stir-frying.

Spaghetti Squash with Spicy Tomato Sauce

Spaghetti Squash with Spicy Tomato Sauce

For me, spaghetti sauce usually means a jar of whatever is on sale at the grocery store, so I wasn’t sure about how a spicy spaghetti sauce of my own creation would turn out. I have a tendency to forget that a little bit of spice goes a long way and end up sweating my way through meals. But this time I kept it under control and came up with something that isn’t particularly spicy at first but has a bit of a kick at the end. Spaghetti squash is the perfect way to keep calories in check. It has a taste and texture similar to pasta, but only about one-quarter of the calories. –J

Serves 4

1 large spaghetti squash (3½ to 4 pounds)

1 large onion

4 cloves garlic

1 tablespoon olive oil

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper

1 (6-ounce) can tomato paste

1 (14-ounce) can diced tomatoes

¾ cup water

1 tablespoon sugar

Salt and pepper

Preheat the oven to 350°F.

Cut the