Curried Tomatoes and Eggplant

3 tablespoons olive oil or corn oil
3 cups eggplant peeled and cubed (about 1/2-inch thick)
1/2 cup onions slivered
2 cups diced canned tomatoes drained (save liquid)
1 teaspoon apple cider vinegar
1/4 cup raisins
1 tablespoon curry powder (heaping)
1 teaspoon ground mustard seed
2 tablespoons cilantro finely chopped
cayenne to taste
salt to taste

Heat oil in large, deep skillet. Add eggplant and onions. Brown well. Add tomatoes, vinegar, and raisins. In a separate cup, blend saved tomato liquid with curry powder, mustard seed, cilantro, and cayenne. Add to the eggplant mixture and simmer 10 minutes. Serve with brown Basmati rice.



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