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Eggplant Curry

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      Title: EGGPLANT CURRY
 Categories: Main dish, African, Vegetables
      Yield: 6 Servings
 
      4 lg Eggplants, peeled & cubed
      2 ts Salt
      2 lg Onions, chopped
      2 ea Garlic cloves, crushed
      4 tb Oil
      1 ts Cumin seeds, crushed
      1 ts Coriander
      3 ea Cardamom pods
      2 ts Ginger, grated
    1/2 ts Turmeric
      1 ts Salt
      2 ea Chili peppers, crushed
      3 lg Potatoes, chopped
      1 ea Tomato, peeled & chopped
      1 ts 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.
 
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