Eggplant Curry

Categories: Main dish | African | Vegetables

Serves: 6 Servings

Ingredients:

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

Instructions:
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.

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