Ingredients
-
1
-
3
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
1 1/2
-
-
-
-
-
Directions
Spicy Eggplant With Tomatoes,From “5 Spices, 50 Dishes” by Ruta Kahate.,Soooo yummy! This was spicy, but in a pleasant, exotic flavorful way; not “hot” spicy. It’s a perfect use for summer garden eggplants and tomatoes. I agree that it’s important not to let the eggplant get mushy. I made this as written. I would have garnished with fresh cilantro, but I was out…. next time! Thanx!
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Steps
|
1
Done
|
Cut Eggplants Into 1/2-Inch Cubes. |
|
2
Done
|
Heat Oil in Large Wok Over Medium Heat and Saute Onion Until Soft, About 5 Minute Add Garlic, Ginger, Turmeric, Cumin, and Cayenne, and Saute For Another 2 Minute If the Mixture Begins to Stick to Bottom of Pan, Deglaze by Adding a Few Tb Water and Using a Spatula to Loosen the Browned Bits. |
|
3
Done
|
Add Eggplant, Tomatoes, Salt, and Sugar, and Toss Until Eggplant Is Well Coated With Onion-Spice Mixture. |
|
4
Done
|
Cover and Cook Over Medium-Low Heat Until Eggplant Is Soft but not Mushy, About 10 Minute Serve Warm. |
