Eggplant and Potato Masala

Indian food....I'll put that with beets as far as the love it or hate it category. We love it...although not too frequently. Years ago I went to some Indian cooking classes taught by a local woman who had just published a cookbook, Healthy South Indian Cooking. She lives in Whitefish Bay, so I did buy the book to support her cooking efforts and have found that I have used it frequently...not daily....but every couple months or so. It is a nice reference if you're looking to get out of a dinner rut. And, hey, mine is autographed!

The recipe I made is an adaptation of her Eggplant and Potato Masala.

2 T canola oil
2 med potatoes, cut into smallish chunks
1 small eggplant, cut into similar size chunks
small piece of cinnamon stick
1 t cumin seeds
1/2 c onion, chopped
1 t turmeric
1 t cayenne (or to taste)
1 t salt
1/4 t curry powder
14 oz can diced tomatoes, NOT drained
1 T unsweetened coconut (optional)
cilantro, optional

Heat oil in skillet. When it is hot, but not smoking, add cinnamon stick and cumin seeds. cover and fry for a couple minutes (until seeds are brown). Add onion and stir fry for a bit. Add potatoes and turmeric powder. Mix well and cook over medium heat for 3 minutes or so stirring nearly the entire time. Add eggplant, cayenne, salt, curry, and tomatoes. Stir in 1/4 c water so so. Cover and cook until the vegetables are tender (checking to make sure the mixture is moist. If not, add 1/4 c of water).

I happened to have shredded coconut in my freezer from some Asian recipe from long ago, so I did add it. BUT, I assure you, it is fine without this. I also added some cilantro since I had a bunch in the refrigerator that wasn't going to make it a few more days. Both of these are optional!

I threw in a diced jalapeno with the onions just because I had it from our garden.