Recipe - Aubergine And Cashews

1 small Aubergine (eggplant)
Penne or fusili
One fourth cup Cashews broken
8 ounce Tomatoes canned
4 small Mushrooms
Cream light
1 teaspoon Cumin
1 teaspoon Garam masala
One fourth teaspoon Cayenne or to taste
1 teaspoon Coriander ground
One half teaspoon Turmeric
Salt and pepper

Chop aubergine into 1 and One half cm rings then into 8 or 4 depending on size
of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine
until just soft. Add mushrooms and cashews, continue to fry until mushroms
just soften.

Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of
tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it's a
reasonable consistency. Stir well. Add pasta, mix together until thoroughly
coated. Serve with green salad.

Recipe from Richard Alan Drew rid@aberystwyth.ac.uk MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip