Eggplant and Tofu Curry

Ingredients

• 3 tablespoons vegetable oil
• 1 medium onion, sliced
• 5 cloves garlic
• 1 3-inch piece ginger, peeled
• 1 jalapeno pepper (remove seeds for less heat)
• 1 14-ounce can whole plum tomatoes
• 2 Japanese eggplants, cut into 3/4-inch pieces
• 1 teaspoon curry powder
• 1 14-ounce can unsweetened coconut milk
• 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry
• 3 cups spinach
• Kosher salt and freshly ground pepper
• Rice, for serving (optional)

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