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Peel a large eggplant and cut into 1/2" cubes. Sprinkle with salt and leave in a colander for 30 minutes. Heat oil in a frying pan; Add 1 diced onion, 1 diced green pepper, curry powder, ginger, chili, tumeric, ginger, coriander, and cumin. Saute 10 minutes. Stir in eggplant, cover the pan and cook for 15 minutes, or until the eggplant is nearly tender. Add 3 diced tomatoes, salt, and pepper. Continue to cook, covered until the eggplant is completely tender, about 20 minutes more. Stir occaisionally to make sure nothing sticks to the pan.
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Eggplant Curry recipe June 13, 2007
