Recipe - Eggplant Red Pepper And Spinach Curry

1 md Eggplant, cubed
Salt
1 lg Spanish onion, chopped
2 tablespoon Ghee
1 tablespoon Grated ginger
1 tablespoon Cumin
2 teaspoon Coriander
1 teaspoon Cinnamon
One half teaspoon Turmeric
1/8 teaspoon Cayenne
1/8 teaspoon Ground cardamom
One half teaspoon Salt
One half cup Apple juice
1 cup Water
10 ounce Spinach, washed, stemmed
2 Red bell peppers, cubed
1 tablespoon Lemon juice

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini