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Eggplant Curry

From Nourishing Traditions by Sally Fallon

2 medium-large eggplants, cut into 1” cubes
2 onions, chopped
1 t fenugreek seeds
1 T ground coriander

1 T ground cumin
1 t ground turmeric

1⁄4 t ground cayenne pepper
1 t freshly grated ginger
4 medium tomatoes, chopped
1⁄4 c fresh cilantro, chopped
1⁄2 c olive oil

Sprinkle eggplant with 1 teaspoon salt and let stand for 1 hour. Rinse and pat dry.

Cook eggplant in olive oil over high heat until browned but still firm. Set aside. Sautee onions with spices until onions are tender. Add remaining ingredients except fresh cilantro. Simmer for a few minutes. Add cooked eggplant, mix well, simmer for up to one hour. Serve over rice, garnished with chopped cilantro.