Eggplant Curry

Ingredients:

• 6 tablespoons vegetable oil, divided
• 1 large eggplant, unpeeled and cubed
• salt
• 1 onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon groun cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon tumeric
• 1/4 teaspoon cayenne
• 2 tablespoons tomato paste
• 1 cup water
• 1 1/2 tablespoons sugar
• 1 bunch spinach, washed and roughly chopped
• 1 tomato, chopped

Directions:

1. Heat 4 tablespoons of oil in a large heavy pot on high heat. Saute eggplant with salt until soft and golden; drain eggplant on paper towels.

2. Add remaining 2 tablespoons of oil to pot, reduce heat to medium. Saute onion, garlic and ginger until soft. Add curry powder, cumin, cinnamon, tumeric, cayenne and tomato paste; cook, stirring constantly, about 1 minute.

3. Add water and sugar, bring to a boil, and cook 1 minute longer at high heat. Stir in spinach and cook until wilted. Add drained eggplant and tomato, reduce heat, and cook just to blend flavors, about 4 minutes. Adjust seasonings to taste, serve over hot rice.

Yield: 4 servings