Eggplant, Red Pepper and Spinach Curry

Sprinkle eggplant with salt, place in a colander and set aside for 20 to 30 minutes.

In a medium pot, heat ghee.

Saute onion till translucent. Add all the spices in order and sauté for 2 minutes, stirring constantly.

Rinse eggplant.

Add to the pot along with the apple juice and water.

Cover and simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green.

Drain and cool. Chop when cool enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes.

Stir in spinach, lemon juice and extra salt if required.

Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.