Recipe: Eggplant and Potato Curry

EGGPLANT AND POTATO CURRY

2 medium eggplants
3 large potatoes
2 bell peppers
1/2 cup butter
1 tsp. ground ginger
1 1/2 tsp. salt
1 tsp. turmeric
1/2 tsp. each cayenne, cinnamon, coriander
1 tsp. cumin seeds
1 tsp. mustard seeds
2 cloves garlic
2 1/2 cups water
4 firm tomatoes, seeded and diced

Wash and slice eggplants, salt them well. After 30 minutes, press out excess water; cut slices into large cubes; set aside.

Peel and cube potatoes, cut bell peppers into 1/2-inch squares; set aside.

Melt butter in large skillet. Add all spices including garlic. Saute spices in butter for several minutes.

Add eggplant, potatoes, and bell peppers. Toss vegetables until evenly coated with spices. Add water, cover pan; simmer for 20-25 minutes, stirring occasionally.

Uncover and cook over low heat for 15 more minutes.

Add tomatoes and cook just until heated through.

Adapted from source: Vegetarian Epicure by Anna Thomas