Spicy Eggplant With Tomatoes

1. 1

   cut eggplants into 1/2-inch cubes.

2. 2

   heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.

3. 3

   add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.

4. 4

   cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.