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Title: Eggplant Curry

2 - medium onions, chopped
4 T vegetable oil
3 - cloves garlic, crushed
2 T green pepper, finely chopped
1/2 t grated fresh ginger
1/2 t chili powder
1/2 t turmeric
1 - large eggplant, cut in 1-inch cubes
3 - large tomatoes, chopped
1 t salt

Saute onions in hot oil until golden. Add garlic, green pepper, ginger, chili powder, and turmeric. Fry for 2-3 minutes. Put in eggplant cubes and fry for several minutes, stirring constantly. Add a little water and simmer 5 minutes. Add tomatoes and salt. Cover and simmer over very low heat about 10 minutes, stirring occasionally.


From A Taste of India
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