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Eggplant~ red pepper & spinach curry

Yield: 4 Servings

Ingredients:

• 1 md Eggplant cubed Salt
• 1 lg Spanish onion chopped
• 2 tb Ghee
• 1 tb Grated ginger
• 1 tb Cumin
• 2 ts Coriander
• 1 ts 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

Instructions:

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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