Mild Eggplant Curry
|Chopped onion||2 Cup (32 tbs)|
|Vegetable oil||3 Tablespoon|
|Ginger||3⁄4 Teaspoon, chopped|
|Cayenne pepper||1 Dash|
|Ground coriander||1 1⁄4 Teaspoon|
|Ripe tomato||1 , chopped|
|Tomato sauce||2 Cup (32 tbs)|
|Eggplant||1 1⁄2 Pound, washed and chopped (1 Large Size)|
|Lemon juice||2 Teaspoon|
|Coriander leaves/Italian parsley||1⁄4 Cup (4 tbs), chopped|
Saute onion in vegetable oil in a large skillet over medium heat; add ginger, cook until onions are golden.
Stir in spices, tomato, and sauce; simmer until sauce is smooth.
Stir in eggplant, cover thoroughly with sauce.
Cover and simmer until eggplant is tender (30 to 40 minutes).
Stir occasionally; if mixture becomes dry, add a little water.
Stir in lemon juice.
Taste and add salt; correct seasonings as desired.