Instructions: 1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic cloves with a few grains of salt and enough fresh lime juice to form a paste. Add garlic and tomato to onions; stir to combine; saute until it forms a sauce. Add red chilli powder (or flakes), garam masala, and salt.

Cook it for a couple of minutes to temper.

2. Add eggplant and potato cubes; stir to coat. Add 1/2 cup water; reduce heat. Let it cook, stirring occasionally, until done (about 15 minutes).

Serve garnished with cilantro leaves. Offer plum chutney or other sweet-sour relish. EACH: 161 cals, 6g fat (28% cff).

TIP: The smaller the cubes, the faster they cook. Cut potatoes into 3/4-inch bites and eggplant into 1-inch bites so that they cook evenly. An alternative to garam masala: season to taste with a mixture of pumpkin pie spice and curry powder.

Serve as entree with basmati rice and a cucumber raita; or as a side dish

NOTES : I just remembered I had this dish. You know I love eggplant. This spicy
eggplant and potato dish goes well with fruit chutneys like the plum
chutney. Another dish that goes well is cauliflower and potatoes.

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