Eggplant and spinach curry

1 kg eggplant 1 large diced onion
Salt 4 large cloves garlic
6 tablespoon ghee 2 tablespoon grated ginger
Cayenne pepper to taste Curry powder (roasted)
2 tomatoes diced 200 ml water
Vegetable oil 4 tablespoon chopped cilantro.

1. Wash the eggplant and dice it. Put it into a dish and sprinkle some salt over it and set it aside for about 20 minutes. When you are ready to sauté the eggplant, squeeze them gently with your finger and remove the excess water. Have ready some paper towels in which you shall thoroughly dry them. Heat the four tablespoons of the ghee and add the eggplant and sauté them until they are done. Remove and set aside.

2. Roast your curry powder over high heat in a frying pan for about a couple of minutes. This will ensure that the raw flavour of the curry powder is removed and you will get far better results than otherwise. When this is done set aside.

3. Heat the remaining ghee and if need be add some vegetable oil and stir in the onions with some salt. Let the onions become translucent and add the garlic and ginger and fry for a minute or so and then add the curry powder, cayenne powder, the chopped diced tomatoes and the water. Bring to a boil and then add the eggplant and spinach and cook until done. Taste and correct seasoning. When ready to serve sprinkle over the chopped cilantro.