Indian-Spiced Eggplant

1. 1

   In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar.

2. 2

   Cut eggplant into 2-inch pieces.

3. 3

   In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute.

4. 4

   Add eggplant and salt and toss to coat with spice mixture.

5. 5

   Stir vinegar mixture and add to eggplant mixture.

6. 6

   Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender.

7. 7

   Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.

8. 8

   Remove skillet from heat and let eggplant stand, covered, 5 minutes.

9. 9

   Serve eggplant sprinkled with fresh coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.