MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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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