Eggplant, Red Pepper & Spinach Curry

Sundays at Moosewood Restaurant Buy direct from: amazon.com (USA) amazon.co.uk (UK)

• 1 medium Eggplant -- cubed
• Salt
• 1 large Spanish onion -- chopped
• 2 tablespoons oil/margarine
• 1 tablespoon Grated ginger
• 1 tablespoon Cumin
• 2 teaspoons Coriander
• 1 teaspoon Cinnamon
• 1/2 teaspoon Turmeric
• 1/8 teaspoon Cayenne
• 1/8 teaspoon Ground cardamom
• 1/2 teaspoon Salt
• 1/2 cup Apple juice
• 1 cup Water
• 10 ounces Spinach, washed -- stemmed
• 2 each Red bell peppers -- cubed
• 1 tablespoon Lemon juice

In a medium pot, heat oil/margarine. 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.