Eggplant and Squash Curry

Name: Eggplant and Squash Curry
Ingredients: 3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes; 1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Salt and freshly ground black pepper; Freshly grated nutmeg; 3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced; 2 small onions or 1 large, quartered lengthwise and thinly sliced; 4 cloves garlic, sliced; 1 (1-inch) piece fresh gingerroot, peeled and grated; 1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds); 2 tablespoons West Indian curry powder* (a couple of scant palmfuls); 1 tablespoon chile powder (a palmful); 1 teaspoon ground cardamom (1/3 palmful); 1/2 cup mango chutney, plus some more to pass at table; 2 cups chicken stock; Red rice, cooked according to package directions, or brown rice; Zest and juice of 1 lime or Kaffir lime leaves; 1 bunch scallions, thinly sliced on an angle