Eggplant, red pepper & spinach curry Recipe

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Eggplant, red pepper & spinach curry

Artist:	_	Yield:	4
Categories:	Curries, Entrees, Spinach, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1	med	Eggplant, cubed
		Salt
1	large	Spanish onion, chopped
2	tbsp	Ghee
1	tbsp	Grated ginger
1	tbsp	Cumin
2	tsp	Coriander
1	tsp	Cinnamon
1/2	tsp	Turmeric
1/8	tsp	Cayenne
1/8	tsp	Ground cardamom
1/2	tsp	Salt
1/2	cup	Apple juice
1	cup	Water
10	oz	Spinach, washed, stemmed
2	each	Red bell peppers, cubed
1	tbsp	Lemon juice

Procedures:

1	Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes.
2	In a medium pot, heat ghee.
3	Saute onion till translucent.
4	Add all the spices in order & saute for 2 minutes, stirring constantly.
5	Rinse eggplant.
6	Add to the pot along with the apple juice & water.
7	Cover & simmer over low heat for 10 to 15 minutes.
8	In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green.
9	Drain & cool.
10	Chop when cool enough to handle.
11	Add bell pepper to the eggplant, cook for 5 minutes.
12	Stir in spinach, lemon juice & extra salt if required.
13	Simmer for 2 to 3 minutes.
14	Serve over rice toped with toasted cashew nuts.
15	"sundays at moosewood restaurant cookbook