Eggplant and Tofu Curry

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3 tablespoons vegetable oil

1 medium onion, sliced

5 cloves garlic

1 3-inch piece ginger, peeled

1 jalapeno pepper (remove seeds for less heat)

1 14-ounce can whole plum tomatoes

2 Japanese eggplants, cut into 3/4-inch pieces

1 teaspoon curry powder

1 14-ounce can unsweetened coconut milk

12 ounces firm tofu, cut into 1/2-inch cubes and patted dry

3 cups spinach

Kosher salt and freshly ground pepper

Rice, for serving (optional)