Cook the basmati rice according to package instructions.
Wash the eggplant and cut into cubes (1.5 cm). Fry in a large pan with the olive oil over high heat for 3 to 4 minutes until golden brown. Stir frequently so that nothing can burn.
Meanwhile, peel and roughly chop the onions. Add to the pot with the aubergines. Reduce heat to medium and simmer for another 4 minutes.
Peel, finely chop or grate the garlic. Halve the peppers or chili, deseed and cut into fine strips or rings.
Now add the garlic, pepperoni, garam masala, curry, turmeric and ground coriander to the pot and roast for a minute until everything smells nice. Stir well every now and then.
Now add the chopped tomatoes and coconut milk. Salt lightly and simmer gently for about 15 minutes .
The coconut milk will now become thicker. If the curry is now the right consistency for you, remove it from the stove.
Stir in the mango chutney and season with salt and pepper.