Title: Eggplant Curry
Categories: Entree Ethnic Vegetable
Yield: 6 Servings

4	lg	Eggplants, peeled & cubed
2	ts	Salt
2	lg	Onions, chopped
2		Garlic cloves, crushed
4	tb	Oil
1	ts	Cumin seeds, crushed
1	ts	Coriander
3		Cardamom pods
2	ts	Ginger, grated
1/2	ts	Turmeric
1	ts	Salt
2		Chili peppers, crushed
3	lg	Potatoes, chopped
1		Tomato, peeled & chopped
1	ts	Tomato paste

Sprinkle eggplant pieces with salt & set aside for 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.

"The Africa News Cookbook"

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