Eggplant Sweet Potato Coconut Curry

Ingredients

• 3 Asian eggplants or small eggplants (about 12 oz/375 g)
• 1 onion, chopped
• 6 tbsp (90 mL) canola oil, divided
• 1 bunch green onions, chopped
• 1 stalk celery, chopped
• 2 red Thai chilies
• 1 tbsp (15 mL) curry powder
• 3 tbsp (45 mL) tomato paste
• 1 can (400 mL) coconut milk
• ½ cup (125 mL) vegetable broth
• 1 large sweet potato (about 12 oz/375 g), peeled and chopped
• ¼ cup (60 mL) coarsely chopped fresh cilantro
• Cooked rice