Serves 12

2 oz. Vegetable Oil
2 tsp. Cumin Seeds
12 oz. Onion, chopped fine
2 Tbsp. finely chopped garlic
2 Tbsp. grated fresh Ginger Root
½ tsp. Turmeric
1 ½ lb. Eggplant, peeled, medium dice (I prefer Japanese or Asian eggplant)
2 lb. Potatoes, medium dice
1 lb. (16 oz. can) Tomatoes, chopped with their juice
6 oz. Water
4 Tbsp. Cilantro Chopped
Salt and Pepper to taste

Heat the oil in a large Dutch oven over moderate heat. Add the cumin. Cook until the seeds are aromatic and start to darken, about 15 to 20 seconds. Add the onion, garlic, ginger, and turmeric. Sauté until the onions are soft and lightly browned.

Add the eggplant and stir together with the onion. Sauté 2 minutes. Add the potatoes, tomatoes, and water. Cover and simmer until the potatoes are tender. Stir occasionally and a little more water if the potatoes become dry. Stir in the cilantro and season with salt and pepper to taste.