Instructions: 1. Place the cubed aubergine in a colander, sprinkle with salt, and set aside for 20 to 30 minutes.

2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are translucent.

3. Add the spices and continue sauteing for 3 minutes, stirring often.

4. Rinse the aubergine and drain.

5. Add it to the onions with the coconut milk or juice and the stock or Water. Simmer for 20-30 minutes.

6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water until it just wilts. Drain and chop.

7. Add the red peppers to the curry and simmer for 5 minutes.

8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or until peppers are tender but firm.

Menu Planning
*Aubergine dishes are popular at the restaurant. Aubergine absorbs flavors well.
*Serve on rice and top with yogurt (i.e., Tzatziki), toasted cashews, and currants.

Prep time: 40 mins; Cook Time 60 mins.

Recipe

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