Oh yeah...eggplant is a good thickener too...I make a chicken curry dish that is to die for!
8 ounces ground chicken (can use any protein) season to taste (I use salt, pepper, onion powder and parsley)
1 - 2 cups small eggplant (diced...I dice mine so it's just smaller than a di) it actually helps cook down easier and thicken the water (which gets added later)
Depending how much eggplant you want to use you offset that amount with red pepper, and tomato.
1 to 1 1/2 tbsp. curry powder.
To make: add 1 - 2 tsp evoo to pan. add meat (I make little meatballs)
cook until brown. add curry powder. mix around. it will stick to bottom of pan. I add my veggies and stir up some more..then I add water to cover. i've played with the amount of H2O needed and came up with 1 1/2 cups. stir up and remove all the stuck curry from bottom of pan...bring to boil, reduce heat (cover) and simmer...I remove the meat (if it's cooked) because it can dry out if cooked to long. I've had varying results due to cooking on inside electric stove and then moving outside to gas (because hubby disdains the smell of curry!)
It was my "go to" for a few weeks and saved me!! Oh and it usually thickens within 20 minutes...if it's close to thickening and hasn't you can crank the heat and stir constantly...it will thicken! Amazingly good!!! (If you like curry!)