Heat a deep, heavy bottomed nonstick skillet over medium to medium-high heat. When the pan is hot, add oil, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt and broth. Stir to combine and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish with lots of toasted sliced almonds and scallions or chives.
Curry paste is available in the international food aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch.
Major Grey's mango chutney is available under many different brand names and can be found on both condiment and international food aisles of your market.