Aubergine (Eggplant) Curry (1)

• 1 lb aubergine, cubed
• 2 onions, chopped
• 8 ounces ghee
• 1 garlic clove
• 12 teaspoon chili powder
• 1 bay leaf
• 1 inch cinnamon stick, broked into pieces
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 tablespoons water
• 1 lb firm tomatoes, peeled and quartered
• 3 tablespoons tomato puree

1. Melt thr ghee in a heavy pan and fry the onions till just golden.
2. Add all of the spices and the water, bring to the boil stiring all the time.
3. Now add the tomatoes and cook for 5 minutes.
4. Add the aubergines and the tomato puree and cook till the aubergine is just tender, do not over cook.
5. Serve with any curry and rice.

aubergine, onions, ghee, garlic, chili powder, bay leaf, cinnamon, salt, ground black pepper, water, tomatoes, tomato puree

Taken from www.food.com/recipe/aubergine-eggplant-curry-1-202913 (may not work)