Spicy Eggplant With Tomatoes

Total Time
Prep 10 mins
Cook 15 mins

From "5 Spices, 50 Dishes" by Ruta Kahate.

Ingredients Nutrition


  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.
Most Helpful

Soooo yummy! This was spicy, but in a pleasant, exotic flavorful way; not "hot" spicy. It's a perfect use for summer garden eggplants and tomatoes. I agree that it's important not to let the eggplant get mushy. I made this as written. I would have garnished with fresh cilantro, but I was out.... next time! Thanx!

*Parsley* July 23, 2010