• 1 large eggplant, about 1#
• 3 T canola oil
• 1 medium onion, finely chopped
• 1 t finely grated garlic
• 1 t grated fresh ginger
• 1 t ground turmeric
• 1 t cumin seeeds, finely ground
• 1 t cayenne
• 2 medium tomatoes, finelly chopped, about 1.5 C
• 1.5 t salt
• 1 t sugar

1. cug eggplant into 1/2″ cubes
2. heat oil and saute onion until softened, about 5 min
3. add garlic, gigner, gturmeric, cumin, cayenne and sauté for antoher 2 min
4. if stuck to bottom of pan, deglaze by adding a few T of water and losen up
5. add eggplant, tomatoes, salt, sugar and toss until well coatedcover and cook over medum olow het until eggplant soft not mushy. 10 mi

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