Eggplant, Red Pepper & Spinach Curry

Ingredients

1 eggplant
1 spanish onion
26 gr ghee
16 gr ginger
6 gr cumin
4 gr coriander
3 gr cinnamon
1 gr turmeric
1 gr cayenne
1 gr cardamom
1 gr salt
120 ml apple juice
240 ml water
38 gr spinach
2 bell peppers
16 ml lemon juice

Instructions

Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes. Serve over rice toped with toasted cashew nuts. "Sundays at Moosewood Restaurant Cookbook"