Eggplant-Sweet Potato Curry

4 small oval eggplants

3 medium yellow sweet potatoes

2 large celery stalks

1 large red onion

1 large clove elephant garlic

1 14oz. can AROY-D red curry

cooked red rice (or brown rice)

Slice or cube the eggplant, peeled sweet potatoes, onion and celery into a 9x13” pan. Grate or mince the garlic and combine with curry sauce. Pour over the vegetables, moving them a little to make sure all surfaces are covered. Bake at 350° 60 minutes. Spoon over rice. Serves 4-8 depending on whether this is a main course or side dish. . .Lin