* 4 lg Eggplants peeled & cubed
* 2 tsp Salt
* 2 lg Onions chopped
* 2 ea Garlic cloves crushed
* 4 tbsp Oil
* 1 tsp Cumin seeds crushed
* 1 tsp Coriander
* 3 ea Cardamom pods
* 2 tsp Ginger grated
* 1/2 tsp Turmeric
* 1 tsp Salt
* 2 ea Chili peppers crushed
* 3 lg Potatoes chopped
* 1 ea Tomato peeled & chopped
* 1 tsp Tomato paste
For: 6 servings
Sprinkle eggplant pieces with salt and set aside for 6 to 8 minutes.
Meanwhile in a large skillet saute onions and garlic in the oil until
golden stirring and ensuring that it's not scorching. Add all the spices
and peppers and 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 and slightly golden. Add more
oil if necessary Add the potatoes and let them brown on all sides.
When potatoes are somewhat tender but still fork resistant add tomatoes
paste and 1 1/2 cups water. Stir bring to a boil reduce heat and simmer
until vegetables are tender but not mushy. The sauce should be thick
like syrup. If too thin simmer a little longer.