Brinjal Curry

This is a rich, but quick curry of eggplant and tomato - a satisfying main dish if served with rice, or an aromatic accompaniment served as a side.
3 long purple Asian eggplants
1 medium onion, sliced
6-8 fresh curry leaves, optional
1 medium red chili pepper, sliced (I use long Korean chilis)
1 rounded Tbsp butter
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek powder (or favorite curry powder)
2 cloves garlic, minced
1-inch fresh ginger, mined
2 cups (1 lb) grape tomatoes (I used mixed heirloom), or other diced fresh tomato
Palmful of cilantro, minced

Cut each eggplant in quarters lengthwise. Then slice each quarter into four pieces. Tip the eggplants along with the onion, curry leaves and chili pepper into a large non-stick skillet with a bit of canola oil and sauté over medium heat for about 10-15 minutes, stirring often. Add the butter, spices, garlic and ginger, and salt and pepper to taste. Continue cooking until the eggplant has browned and starts to break up a bit.

Pull the eggplant to one half of the pan and toss in the tomatoes into the other half. Cook them down over medium-high heat for about 5 minutes and then stir the mixture together. Cook until hot and bubbly. Add a little bit of water if the mixture seems too dry to you.  Stir on cilantro and serve.

Serves 4 as a side dish. Especially nice if served with aromatic Basmati (white or brown) rice.

Cook's Note:  curry leaves are a fantastic flavor, very authentically Indian. They are very mild and have a hint of curry powder.  You can find them in Indian grocers.