Eggplant and potato curry

Serves 4  -   Cooking time: < 60 mins

INGREDIENTS

½ cup (125ml) 	olive oil
9 (550g) 		baby eggplants, sliced thickly 
2 medium (400g) 	potatoes, chopped coarsely
½ teaspoon 		cumin seeds
1 teaspoon 		brown or black mustard seeds
1 large (200g) 	brown onion, chopped finely
2 cloves 		garlic, crushed
2cm piece (10g) 	fresh ginger, grated finely
2 long 		green chillies, sliced thinly
2 tablespoons 	medium curry paste
400g can 		diced tomatoes
1 cup (250ml) 	water
1 bunch 		English spinach, trimmed, chopped coarsely
1 teaspoon 		palm sugar or brown sugar
			salt


METHOD

Heat oil in a large pan or wok; cook eggplant and potato, separately, in batches until browned. 
Drain on absorbent paper. 
Add cumin and mustard seeds to pan; cook, stirring, until fragrant. 
Add onion, garlic and ginger; cook, stirring, until onion is soft. 
Add chilli and paste; cook, stirring, until fragrant. 
Return potato to pan with undrained tomatoes and water; simmer, uncovered, until potato is tender. 
Return eggplant to pan with spinach and sugar; simmer, uncovered, until spinach is wilted. 
Season to taste with salt before serving.

Not suitable to freeze. Not suitable to microwave. 

(http://aww.ninemsn.com.au/article.aspx?id=105856)