Eggplant Curry

Ingredients

• Garlic
• Small eggplant cut in small cubes (3 ½ cups)
• Onion (2 ½ cups)
• Cilantro
• Tomatoes – 14 oz can
• Rice
• 2-3 Carrots parboiled (1 ½ cups)
• 2 small potatoes parboiled (1 ½ cups)
• Frozen peas
• Ginger
• Bryani paste
• Curry powder

Instructions

In hot olive oil brown garlic, onions, eggplant

Add tomatoes, parboiled potatoes, carrots, curry, cilantro or mint

Add frozen peas

Cover and cook 10 min

Serve over rice