Eggplant Curry (Mchuzi wa Biringanya)

Ingredients:

• 3 tbsps. olive oil (canola or other vegetable oil can be used)
• 2 chopped onions
• 2 tsps. curry powder
• 2 minced cloves of garlic (or more if preferred)
• 1 tbsp. of grated fresh ginger
• 1-2 chopped hot chili peppers
• 2 large eggplants, chopped, lightly salted, and squeezed to remove some moisture
• 4 chopped potatoes (optional)
• 2 large peeled and chopped tomatoes
• 1 small can of tomato paste (optional)
• salt, black pepper, cayenne pepper (to taste)
• 1 cup coconut milk or yogurt (optional)

Method:

1. Heat oil in a large pot. Sauté onions for a few minutes
2. Add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
3. Add eggplant and potatoes if any. Stir and fry until eggplant begins to brown. Reduce heat and simmer for ten minutes.
4. Stir in tomatoes and the tomato paste. Add the rest of the seasoning (salt, black and cayenne peppers etc.).
5. Simmer until sauce is thickened and everything is tender.
6. Stir in coconut milk or yogurt (if desired) just before serving.
7. Garnish with fresh cilantro.
8. Serve with Chapati, Ugali or Rice.

***Cooked Ground beef (browned separately with lime juice and the same spices can be added along with the eggplant).