Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Eggplants, peeled cubed 2 ts Ginger, grated
2 ts Salt 1/2 ts Turmeric
2 lg Onions, chopped 1 ts Salt
2 ea Garlic cloves, crushed 2 ea Chili peppers, crushed
4 tb Oil 3 lg Potatoes, chopped
1 ts Cumin seeds, crushed 1 ea Tomato, peeled chopped
1 ts Coriander 1 ts Tomato paste
3 ea Cardamom pods

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.

"The Africa News Cookbook"
Submitted By MARK SATTERLY On 11-04-94

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