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Eggplant Curry

ethnic, main dish, vegetables

4 large eggplants, peeled & cubed
2 teaspoon salt
2 large onions, chopped
2 each garlic cloves, crushed
4 tablespoon oil
1 teaspoon cumin seeds, crushed
1 teaspoon coriander
3 each cardamom pods
2 teaspoon ginger, grated
1/2 teaspoon turmeric
1 teaspoon salt
2 each chili peppers, crushed
3 large potatoes, chopped
1 each tomato, peeled & chopped
1 teaspoon 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"

Yield: 6 servings

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