Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Eggs	Indian	Indian	2	Servings

INGREDIENTS

1/2	lb	Eggplant
2	tb	Ghee
1	sm	Onion; chopped finely
1		Garlic cloves; sliced
1/2	ts	Turmeric
1		Bay leaf
1		1" cinnamon stick
1/2	ts	Salt
3/4	ts	Cayenne pepper
1	sl	1/2" fresh ginger
2	md	Tomatoes
1	tb	Garam masala

INSTRUCTIONS

Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for
2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a
further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt,
cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes,
cover pot & cook for another 10 minutes. Sprinkle with garam masala &
serve. Be careful not to overcook otherwise it will go very mushy.
Recipe by: Madhur Jaffrey, "An Invitation to Indian Cooking"
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”