Eggplant curry

Yield: 6 Servings

4 lg Eggplants peeled & cubed      2 ts Salt
2 lg Onions chopped      2 ea Garlic cloves crushed
4 tb Oil      1 ts Cumin seeds crushed
1 ts Coriander      3 ea Cardamom pods
2 ts Ginger grated      1/2 ts Turmeric
1 ts Salt      2 ea Chili peppers crushed
3 lg Potatoes chopped      1 ea Tomato peeled & chopped
1 ts Tomato paste

Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet saute onions & garlic in the oil until golden stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender but still fork resistant add tomatoes paste & 1 1/2 c water. Stir bring to a boil reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick like syrup. If too thin simmer a little longer. Serve over rice.