Panfried Spicy Potatoes with Eggplant

1. 1

   Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato.

2. 2

   Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.

3. 3

   Put the oil in a 12-inch nonstick skillet with a lid over medium heat.

4. 4

   Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes.

5. 5

   Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover.

6. 6

   Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften.

7. 7

   Remove the cover and raise the heat to medium-high.

8. 8

   Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.

9. 9

   Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so.

10. 10

    Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.

11. 11

    You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion.

12. 12

    Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes.

13. 13

    Serve as directed.

* Per serving · 4 servings · Values may vary.