Eggplant curry Recipe

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Eggplant curry

Artist:	_	Yield:	6
Categories:	African, Curries, Eggplant, Entrees, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.
2	Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it"s not scorching.
3	Add all the spices & peppers & stir-fry a couple of minutes.
4	Squeeze eggplant pieces to get rid of excess moisture.
5	Dump the pieces into the pot.
6	Stir until they become limp & slightly golden.
7	Add more oil if necessary add the potatoes & let them brown on all sides.
8	When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 ?c water.
9	Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy.
10	The sauce should be thick, like syrup.
11	If too thin, simmer a little longer.
12	Serve over rice