Recipe - Eggplant In Coconut Milk

1 Large eggplant *
1 teaspoon Turmeric
1 One half teaspoon Salt
5 tablespoon Vegetable oil
One half teaspoon Black mustard seeds
1 Small onion, chopped
1 Clove garlic, crushed
1 Green chili, finely chopped
1 teaspoon Grated ginger
2 teaspoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Chili powder
1 Bay leaf
1 pn Ground cinnamon
3 tablespoon Cider vinegar
1 One half cup Thin coconut milk **
One half teaspoon Sugar

* cut or sliced up about 1/3" to 1/2" thick ** diluted 1 can coconut milk with 1/2
can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4
Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan
is especially good for this) Remove browned slices from pan and set aside.
Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the
next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar
over eggplant slices. Add them to the spice mixture. Gently stir in the
coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15
minutes.Add the sugar, remove from the pan and serve.

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