Indian Eggplant Curry On Brown Rice

• 3 medium eggplants, sliced
• ¼ cup olive oil
• sea salt, to taste
• ½ teaspoon freshly ground pepper, plus more to taste
• ¼ cup coconut oil
• ½ medium white onion, chopped
• 1 teaspoon chili powder
• 2 teaspoons ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon ground turmeric
• 3 cloves garlic, minced
• 1 teaspoon ginger, peeled and minced
• 3 roma tomatoes, Ripe, Diced, Medium size
• 15 oz coconut milk
• ½ cup water
• cooked rice, for serving
• fresh cilantro, chopped, for serving

Directions
1. Sprinkle sea salt on eggplant and let it soak in salt for at least 30 minutes. Rinse in water and drain liquid. Add in your clay pot.
2. Add the rest of ingredients in clay.
3. Set on your Vitaclay to cook for 40 minutes or an hour.

Serve the curry warm over rice, topped with chopped cilantro.