Potato Eggplant Curry

Slice eggplant up into 2 inch thin slices. Broil 6 minutes, turn over and broil another 3 or so minutes. Set aside

Chop up and boil 3 small potatoes until tender. Set aside

In a cuisinart, combine 1/4 onion, 2 cloves garlic, jalapeno, grated ginger, tumeric, chili, coriander, mustard, cumin, and 1/2 cup or peanuts or 1-2 tbsp peanut butter. If using peanuts, you'll need to add water until a thick paste forms. Set aside

Saute 1/4 onion, chopped.

note: I made this dish along with chicken saag so I threw the chopped up chard stems left over from that dish (see blog listing for chicken saag) into this and sauteed them with the onions.

Once the onions are tender, throw in 2 Roma tomatoes diced, the potatoes, the eggplant, and the peanut sauce. Add 1/4-1/2 cup water to make it saucy. You can add 1/2 cup yogurt too. Cook down for 5 minutes or so.

Stir in some chopped up cilantro.