*  Exported from  MasterCook  *
 
                    EGGPLANT, RED PEPPER & SPINACH CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Curry                            Main dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Eggplant, cubed
                         Salt
    1       lg           Spanish onion, chopped
    2       tb           Ghee
    1       tb           Grated ginger
    1       tb           Cumin
    2       ts           Coriander
    1       t            Cinnamon
      1/2   ts           Turmeric
      1/8   ts           Cayenne
      1/8   ts           Ground cardamom
      1/2   ts           Salt
      1/2   c            Apple juice
    1       c            Water
   10       oz           Spinach, washed, stemmed
    2                    Red bell peppers, cubed
    1       tb           Lemon juice
 
   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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