Eggplant And Potato Curry - cooking recipe

Ingredients

1/2 cup olive oil
9 None baby eggplant, thickly sliced
1 lb potatoes, peeled and coarsely chopped
1/2 tsp cumin seeds
1 tsp brown or black mustard seeds
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 None long green chilies, thinly sliced
2 tbsp medium curry paste
1 can (14 oz) diced tomatoes
1 bunch spinach, trimmed and coarsely chopped
1 tsp palm sugar or brown sugar

Preparation

Heat the oil in a large skillet or wok on medium-high heat. Cook the eggplant and potatoes, separately, in batches until browned. Drain on paper towels.
Add the cumin and mustard seeds to the same pan, and cook, stirring, until fragrant. Add the onion, garlic and ginger and cook, stirring, until onion is soft. Add the chilies and curry paste and cook, stirring, until fragrant.
Add the potatoes, the undrained tomatoes and 1 cup water. Simmer, uncovered, until the potato is tender. Add the eggplant, spinach and sugar and simmer, uncovered, until the spinach is wilted. Season to taste.