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  Recipe Home » Indian » Eggplant~ Red Pepper & Spinach Curry
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  Eggplant~ Red Pepper & Spinach Curry
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 778
Ingredients:
1 medium Eggplant, cubed
Salt
1 large Spanish onion, chopped
2 tbsp Ghee
1 tbsp Grated ginger
1 tbsp Cumin
2 tsp Coriander
1 tsp Cinnamon
1/2 tsp Turmeric
1/8 tsp Cayenne
1/8 tsp Ground cardamom
1/2 tsp Salt
1/2 cup Apple juice
1 cup Water
10 oz Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tbsp Lemon juice
Instructions:
Sprinkle eggplant with salt, place in a colander & set aside for 20
to 30 minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order & saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice & water.
Cover & simmer over low heat for 10 to
15 minutes.

In another pot, cook the spinach in a very small amount of water till
it becomes limp but remains bright green. Drain & cool. Chop when
cool enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach,
lemon juice & extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

"Sundays at Moosewood Restaurant Cookbook"
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