Recipe for Aubergine, Red Pepper and Spinach Curry 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 med Aubergine, cubed
Salt
1 lrg Spanish onion, chopped
2 tbl Ghee
1 tbl Grated ginger
1 tbl Cumin
2 tsp Coriander
1 tsp Cinnamon
1/2 tsp Turmeric
1/8 tsp Cayenne
1/8 tsp Ground cardamom
1/2 tsp Salt
1/2 cup Apple juice
1 cup Water
10 oz Spinach, washed, stemmed
2 x Red bell peppers, cubed
Instructions:
Instructions: Sprinkle aubergine 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 aubergine. 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 aubergine, 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.

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