• 2 medium eggplant - 1-inch cubes
• 2 medium zucchini - cubed
• 2 Spanish onions - chopped
• 3 Tbsp vegetable oil
• 2 Tbsp grated fresh ginger root
• 2 Tbsp ground cumin seeds
• 4 tsp ground coriander seeds
• 2 tsp cinnamon
• 1 tsp turmeric
• 1/4 tsp cayenne
• 1/4 tsp ground cardamon
• 1 tsp salt
• 3/4 cup coconut milk or apple juice
• 1 1/2 cup water
• 16 oz spinach - washed and stemmed
• 3 red bell peppers - cut into 1 inch squares
• 1 1/2 Tbsp fresh lemon juice
• cooked rice to serve over
• toasted cashews to serve on top

1. Sprinkle the eggplant cubes with salt, place in colander, set aside for 20-30 min.
2. In medium pot or saute pan heat the oil. Saute the onions until transluscent. Add the spices and saute for 1-2 min, stirring constantly to prevent burning.
3. Rinse the salt off the eggplant and add to the pot along with coconut milk and water. Cover and simmer on low heat for 10-15 min. or until the eggplant is almost tender.
4. In another pot blanch the spinach in a small amount of water until limp but still bright freen. Drain in colander, save the liquid to add later if necessary. When the spinach is cool enough to handle, chop up.
5. Add the bell pepper squares to the eggplant mixture, cook for 5 min. Add the chopped spinach and lemon juice and simmer for 2-3 min, the peppers should be tender but not mushy and the spinach quite green.
6. Serve over rice and top with toasted cashews.

Serves:9      Total cook time:35 min
Source: Sundays at Moosewood Restaurant