Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onion; finely chopped
2 ts Oil
1 c Eggplant cubes; peeled
1/2 c Raw nuts (peanuts, cashews,
-or pecans)
1 c Fresh tomato cubes; peeled
1 c Apple cubes; peeled
2 lg Garlic cloves; peeled
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
1/2 ts Ground coriander
1 ts Freshly ground pepper (more
-to taste, if desired)
1 ts Salt
1 ts Cumin seeds
1 ts Mustard or dill seeds
2 ts Ground red pepper or chili
-powder
;water as needed
4 c Brown rice; precooked, still
-warm (brown Basmati is
-best)
1/2 c Raisins (optional)
1/2 c Coconut; shredded (optional)

----------------NUTRITIONAL INFO PER SERVING---------------------
377 Calories
6 g Protein
62 g Carbohydrate
13 g Fat
2 1/2 Bread servings
2 1/2 Fat servings
1 Vegetable serving
1 Fruit serving

Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts,
tomato, apple and garlic on a slab or pound into a paste with mortar
and pestle, adding water if needed to form a soft mass. (Tiny lumps
are fine). Blend spices into the paste, and then stir all into the
soft onions. Taste and adjust spice level--it is easy to add at this
point. Quickly whisk in enough water to make the spiced vegetable
sauce like thick soup. Pour over warm rice. Garnish with raisins or
coconut if desired.

Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE

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