Eggplant, Spinach and Tomato

(4 votes)

4 tomatoes
1 large eggplant
2 bunches fresh spinach
2 tablespoons butter or margarine
1 teaspoon turmeric
1 teaspoon cumin, ground
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon honey

Wash and chop vegetables. Put in a pan on medium heat and cover. Allow to simmer until completely cooked. Stir occasionally to prevent sticking. Combine next 4 ingredients in a skillet and toast on medium-high heat. Add to cooked vegetables along with salt and honey. Mix well and serve.

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