Eggplant Tomato Curry

20210820, #breakfastdiary 185, 22°C/occasionally cloudy Heat olive oil in a pan and sauté the prettiest onion in the world, then add eggplant and tomato. Add curry powder and a little water (just enough to poach it) and simmer. #eggplanttomatocurry, made in 10 minutes on a busy morning In 2014, when Seoul National University's Institute for Social Development Studies assessed tolerance levels across 52 countries, only 45.3% of Koreans agreed that "children should be taught tolerance and respect for others" — ranking 52nd, dead last. Korea's tolerance and respect for others came in lower than Rwanda's (56.4%), a country with a per-capita GDP of $1,807. After all that blood and sweat spent on economic growth, this is the kind of 'developed country' Korea became. A few days ago I had the chance to join a discussion about an organization's core values. Regardless of generation, everyone named ethical awareness as the top priority — I found myself briefly wondering whether that ethical awareness actually included 'tolerance and respect for others.'

1/2 bowl of rice, 1/2 onion, 1/2 eggplant, 4-5 cherry tomatoes, 1T curry powder, a little parsley powder, olive oil, salt, pepper

1. Heat olive oil in a pan and sauté the sliced onion, roughly chopped eggplant, and tomato. 2. Add 1T curry powder and 1 cup water, and simmer until bubbling. Add a little pepper. (Ratios of curry powder to water vary by product, so adjust to taste.) 3. Plate 1/2 bowl of rice, top with the curry from step 2, and finish with a little parsley.