Eggplant Potato Curry

Garden harvested eggplant and potatoes team up in this Indian-inspired curry dish.  The eggplant cooks down into a creamy, melt in your mouth consistency, complimenting potatoes that are lightly crisped in olive oil.  Garam masala, curry, caraway, and a hint of chili pepper flakes fill this dish with flavor and your kitchen with sweet smelling aromas.

Eggplant Potato Curry

(Serves 4)

-1 large eggplant, unpeeled, cut into 1/4 inch thin, long strips
-2 potatoes, cubed
-1 150z. can diced tomatoes
-1 tsp. curry powder
-1 tsp. garam masala
-1 tsp. caraway seeds
-1/2 tsp. red pepper flakes
-1 tsp. salt
-3 1/2 tbsp. olive oil

Heat oil in a large saucepan over medium high heat.  Add potatoes, and cook until almost soft, about 15 minutes, stirring frequently.  Take out of pan and drain between paper towels.  Reduce heat to medium, and place eggplant in saucepan.  Add spices and salt, and saute for two minutes.  Stir in entire contents of diced tomatoes.  Cover, and simmer for 20 minutes, stirring occasionally.  Add potatoes back to pan.  Remove from heat, and serve alongside rice.