Indian Vegetable Recipe

This Indian vegetable recipe centers around eggplant, which is a food that I strongly resisted as a child. There was just something about the look, the color, and the texture of the vegetable, which convinced me that I would not enjoy its taste.

It was not until years later, when I became vegetarian and began to try different vegetables for the first time, that I realized I actually liked this strange-looking plant. Eggplant's savory flavor and 'meaty' texture make an excellent substitute for more carnivorous food. Here's a great preparation of it, with a spicy Indian influence.

Indian Vegetable Recipe
Ingredients:

1/4 cup water
5 firm medium eggplants
2 tablespoons vegetable oil
1 jalapeño pepper, chopped (seeds removed)
1 large yellow onion, chopped
4-5 cloves garlic, chopped
1 inch (2.5 cm) fresh ginger, peeled and chopped
1 tablespoon garam masala* or curry powder *(You should find this in the spices section of most supermarkets. This would be preferable although curry powder may be more common).
1 teaspoon salt
1 6-ounce can tomato sauce
1 14-ounce can chopped tomatoes
Coriander (Cilantro) leaves (optional garnish)

Preparation

1. Roast eggplants Do this by placing directly on burner, electric stove, or other open flame. Turn frequently. Roast until soft and charred.

2. Peel eggplants, when cooled, cut in half (lengthwise) and remove seed clusters. Chop into small pieces.

3. Heat oil, on medium stove setting, in a large pot. Add onion and cook until clear, stirring frequently (~10 minutes). Add garlic, ginger, and jalapeño. Continue to stir for another 5 minutes.

4. Add garam masala and stir well.Once a strong aroma develops, add 1/4 cup water as well as all remaining ingredients (including eggplant).

5. Cook for an hour covered, on low heat. Check on the pot at frequent intervals to make sure that the bottom is not burning. Stir and add water if necessary.

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