Eggplant Curry

Title: EGGPLANT CURRY

Categories: Main dish, African, Vegetables

Yield: 6 servings

4 lg Eggplants, peeled & cubed

2 ts Salt

2 lg Onions, chopped

2 ea Garlic cloves, crushed

4 tb Oil

1 ts Cumin seeds, crushed

1 ts Coriander

3 ea Cardamom pods

2 ts Ginger, grated

1/2 ts Turmeric

1 ts Salt

2 ea Chili peppers, crushed

3 lg Potatoes, chopped

1 ea Tomato, peeled & chopped

1 ts Tomato paste

6 to 8 minutes.

Meanwhile in a large skillet, saute onions & garlic in the oil until

golden, stirring & ensuring that it's not scorching. Add all the

spices & peppers & stir-fry a couple of minutes. Squeeze eggplant

pieces to get rid of excess moisture. Dump the pieces into the pot.

Stir until they become limp & slightly golden. Add more oil if

necessary Add the potatoes & let them brown on all sides. When

potatoes are somewhat tender, but still fork resistant, add tomatoes,

paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer

until vegetables are tender but not mushy. The sauce should be thick,

like syrup. If too thin, simmer a little longer. Serve over rice.

MMMMM