Quick and Hearty Eggplant Stew

Partially skin eggplant and cut into cubes; set aside.

Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.

Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.

Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.

Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.

Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.

Serve stew over cooked rice.