Eggplant Curry
Contributed by Jo

Recipe By     : The Africa News Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : African                         Main Dish
                Tanzanian                       Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Eggplants, peeled & cubed
  2          teaspoons  Salt
  2              large  Onions, chopped
  2               each  Garlic cloves, crushed
  4                 tb  Oil
  1                  t  Cumin seeds, crushed
  1                  t  Coriander
  3               each  Cardamom pods
  2          teaspoons  Ginger, grated
     1/2      teaspoon  Turmeric
  1                  t  Salt
  2               each  Chili peppers, crushed
  3              large  Potatoes, chopped
  1               each  Tomato, peeled & chopped
  1                  t  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 & 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.