Parve

Ingredients

2 Eggplant, roasted

1 Onion, diced

4 Cloves Garlic, minced

1 Tablespoon Fresh Ginger, minced (may use paste)

1 Tomato, diced

1/2 Cup Peas (frozen are fine)

1 3/4 Teaspoons Turmeric

1 3/4 Teaspoons Ground Cumin

1 3/4 Teaspoons Ground Coriander

Salt to taste (I use just over 1/2 teaspoon)

Cayenne Pepper to taste

1 Tablespoon Tomato Paste

1/2 Cup Coconut Milk

1/3 Cup Vegetable Oil

Instructions:

Roast eggplant. Poke holes into the eggplant with a small knife, and roast under a broiler, over an open flame, or in a hot oven until they are soft and a bit charred.

Scoop out and chop the flesh of the eggplant, set aside.

Heat oil in a large saute pan. Cook onion, ginger and garlic until tender.

Add tomato, cook. Add spices, cook. Add eggplant. Mix well and allow to cook for a few minutes. Add peas, coconut milk and tomato paste.

Adjust seasoning to taste.