Spicy Eggplant With Tomatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From 5 Spices, 50 Dishes by Ruta Kahate. Ingredients:
1 large italian eggplant (about 1 lb) |
3 tablespoons canola oil |
1 medium onion, finely chopped |
1 teaspoon garlic, finely grated |
1 teaspoon ginger, finely grated |
1 teaspoon ground turmeric |
1 teaspoon ground cumin |
1 teaspoon cayenne |
2 medium tomatoes, finely chopped |
1 1/2 teaspoons salt |
1 teaspoon sugar |
Directions:
1. cut eggplants into 1/2-inch cubes.
2. heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
3. add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
4. cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.
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