Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant, cubed 1/8 ts Cayenne
Salt 1/8 ts Ground cardamom
1 lg Spanish onion, chopped 1/2 ts Salt
2 tb Ghee 1/2 c Apple juice
1 tb Grated ginger 1 c Water
1 tb Cumin 10 oz Spinach, washed, stemmed
2 ts Coriander 2 ea Red bell peppers, cubed
1 ts Cinnamon 1 tb Lemon juice
1/2 ts Turmeric

Sprinkle eggplant with salt, place in a colander set aside for 20 to 30
minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice water. Cover
simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it
becomes limp but remains bright green. Drain cool. Chop when cool
enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach,
lemon juice extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

"Sundays at Moosewood Restaurant Cookbook"

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