Title: Eggplant, Red Pepper & Spinach Curry
Categories: Ethnic Vegetarian
Yield: 4 Servings

1	md	Eggplant, cubed
		Salt
1	lg	Spanish onion, chopped
2	tb	Ghee
1	tb	Grated ginger
1	tb	Cumin
2	ts	Coriander
1	ts	Cinnamon
1/2	ts	Turmeric
1/8	ts	Cayenne
1/8	ts	Ground cardamom
1/2	ts	Salt
1/2	c	Apple juice
1	c	Water
10	oz	Spinach, washed, stemmed
2		Red bell peppers, cubed
1	tb	Lemon juice

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

In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice & water. Cover & 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 & cool. Chop when cool enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

"Sundays at Moosewood Restaurant Cookbook"

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