Curried Eggplant with Peas and Cashews

From Everyday Food Magazine
Serves 6

*3 medium eggplants, cut into 1" cubes
*olive oil
*salt and pepper
*10 oz. frozen peas
*3 tbsp lime juice
*2 tbsp vegetable oil
*1 tsp curry powder
*1/2 cup roasted cashew, chopped
*1/2 cilantro, chopped

Preheat oven to 475. Divide eggplant between two rimmed baking sheets. Drizzle olive oil and salt and pepper, toss to coat. Spread in a single layer and roast, turning once, until golden and tender, 25 minutes.

Cook peas according to package. In a large bowl whisk together lime juice, vegetable oil, curry powder and salt and pepper to taste. Add the eggplant, peas, cashews and cilantro. Toss to combine.