Yield: 6 servings
|4 larges||Eggplants, peeled & cubed|
|2 larges||Onions, chopped|
|2 eaches||Garlic cloves, crushed|
|1 teaspoon||Cumin seeds, crushed|
|3 eaches||Cardamom pods|
|2 teaspoons||Ginger, grated|
|2 eaches||Chili peppers, crushed|
|3 larges||Potatoes, chopped|
|1 each||Tomato, peeled & chopped|
|1 teaspoon||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 & 1½ 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