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Spicy eggplant with tomatoes

It’s quite a spicy dish, but remember—you can always reduce the amount of cayenne. To create a complete North Indian vegetarian meal, serve with Chapati and Punjabi Red Beans.

Serves 4

  • 1 large Italian eggplant (about 1 pound)
  • 3 tablespoons canola oil
  • 1 medium onion, finely chopped (about 1½ cups)
  • 1 teaspoon finely grated garlic (about 2 large cloves)
  • 1 teaspoon finely grated fresh ginger (about 2-inch piece)
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds, finely ground
  • 1 teaspoon cayenne
  • 2 medium tomatoes, finely chopped (about 1½ cups)
  • 1½ teaspoons salt
  • 1 teaspoon sugar

Cut the eggplant into ½-inch cubes.

Heat the oil in a large wok over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic, ginger, turmeric, cumin, and cayenne, and sauté for another 2 minutes. If the mixture begins to stick to the bottom of the pan, deglaze by adding a few tablespoons of water and using a spatula to loosen the browned bits.

Add the eggplant, tomatoes, salt, and sugar, and toss until the eggplant is well coated with the onion-spice mixture.

Cover and cook over medium-low heat until the eggplant is soft but not mushy, about 10 minutes. Serve warm.

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