Eggplant with Potatoes
1 tablespoon oil
Sauté the onion, ginger, and garlic in oil until lightly browned. Add the tomato and cook until it begins to dry.
1 onion, chopped
1 inch fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 tomato, chopped
1 large eggplant, or 6 small Japanese eggplant
3 - 4 potatoes
Slice the eggplant into thin, diagonal ovals if using the smaller Japanese eggplant, or thin semicircles for the larger eggplant.
Cut the potatoes into thin slices of a similar size and shape.
Wash the eggplant slices in water and add them to the tomato and onion mixture. Stir in the potatoes immediately.
Cover tightly and cook over medium-low heat for 10 to 15 minutes. The water from the eggplant should be adequate to steam the potatoes, but if your lid does not fit tightly, you may need to add another 1/4 cup of water.
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