Indian Spiced Eggplant with Potatoes

Ingredients:

1/2 tsp asafetida

1 tsp. cumin seeds

1/2 tsp. turmeric powder

1 two Inch piece of ginger, peeled and sliced into very thin matchsticks

4 cloves garlic, minced

1 medium potato, peeled and chopped into small dice

1 onion, peeled, chopped

1 Jalapeno, minced

3 whole tomatoes( from whole canned tomatoes) or 1 large fresh tomato

2 medium-large eggplant, roughly chopped

2 tsp. sea salt

1 Tbsp. coriander

1 tsp. chili powder

1/2 Tbsp. garam masala

1/2 to 1 cup vegetable stock

Heat a heavy pan over medium heat, add the asafetida, cumin, and turmeric. Cook a minutes or so, then add ginger and garlic. Cook stirring for about a minute or so, adding water by the teaspoon if necessary, if they begin to stick.
Add the potato and cook and stir to coat with spices. Add the onions, jalapeno and cook for several minutes, again adding water if mixture starts to stick.
Add the tomato and their juices and stir. Add the eggplant, stock,  salt, garam masala, coriander and chili powder. Stir well to combine all ingredients, and turn heat to low and cook, partially covered until potatoes and eggplant are tender.


Recipe adapted from : Vegan Indian Cooking