| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Main dish, African, Vegetables | 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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