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Spicy Eggplant With Tomatoes

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“From "5 Spices, 50 Dishes" by Ruta Kahate.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. cut eggplants into 1/2-inch cubes.
  2. heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
  3. add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
  4. cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.

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