Eggplant And Potato Curry

• 1 tablespoon oil
• 2 tomatoes, large cut into 1-inch pieces
• 2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
• 2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon sugar
• salt
• 1 - 1 1/2 cup water

1. Heat oil in a pan. Add spices, tomatoes, sugar and salt.
2. Cook on medium heat for 3 minutes till the tomatoes are soft.
3. Add potatoes and eggplant. Cook for about 5 minutes.
4. Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
5. Serve hot with white rice.

oil, tomatoes, eggplants, potatoes, chili powder, turmeric, coriander, cumin, garam masala, sugar, salt, water

Taken from www.food.com/recipe/eggplant-and-potato-curry-432502 (may not work)