Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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