Eggplant Curry

What you need

• 2 tbsps. cooking oil
• 2 onions, thinly chopped
• 1 - 2 tsps. curry powder
• 2 cloves of fresh garlic, minced
• 1 tbsp of grated fresh ginger
• 1 - 2 hot chili peppers, cleaned and chopped
• 2 large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
• 3 - 4 potatoes, chopped
• 2 - 3 tomatoes, peeled and chopped
• 1 small can or tomato paste
• salt, black pepper, cayenne pepper or red pepper (to taste)
• ¼ tsp of sugar (optional)
• 1 cup milk, coconut milk or yogurt (optional)

What you do

• Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
• Add eggplant and potatoes (if desired). Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.
• Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
• Stir in milk, coconut milk, or yogurt (if desired) just before serving. Serve with Chapatti or Rice.

Ground or minced meat, cooked separately with lime juice (or vinegar) and the same spices, is often added along with the eggplant.