Eggplant And Potato Stew With Cumin - cooking recipe

Ingredients

1 eggplant, firm, weighing about 1 . 5 pounds
4 large garlic cloves, thinly sliced
3 small russet potatoes or 3 small red potatoes
2 teaspoons cumin seeds
3 tablespoons peanut oil or 3 tablespoons safflower oil
1 bay leaf
1 large yellow onion, cut into 1/2 inch squares
1 tablespoon fresh ginger, grated
1 cup canned tomato, chopped
1/2 cup water or 1/2 cup juice from the tomatoes
salt
1/2 cup plain yogurt
2 tablespoons fresh cilantro, chopped
fresh cilantro leaves, left whole (to garnish)

Preparation

Preheat oven to 375 degrees F.
Cut several slits in the eggplant, stuff with sliced garlic.
Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
Cut potatoes, with skins, into 1/2 inch chunks.
Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
Season with salt.
Cook over medium heat until the whole stew is thoroughly warmed and cooked.
Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.