Eggplant Curry

Ingredients:

* 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


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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