Curried Eggplant


  • 2 medium onions, chopped
  • oil
  • 4 medium apples, sliced
  • 3 cloves garlic mashed
  • 3-4 tsp curry
  • 1 tsp salt
  • 3 cups water
  • 1 small medium unpeeled eggplant, chopped
  • 8 oz tomato sauce
  • cayeene pepper to taste


Saute onions in oil until softened. Add apples and saute 5-6 minutes.

Add garlic, curry, salt, and water. Cover and simmer ½ hour more. Add eggplant and tomato sauce. Simmer another hour. Season with cayeene.

Serve over brown rice.

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.