Preparation / Directions:
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for another minute or two, stirring constantly to prevent burning.
Add eggplant and coconut milk or apple juice and the water. Cover and simmer on low heat for 10 to 15 minutes, or until the eggplant is almost tender.
Meanwhile, in another pot, cook the spinach in a small amount of water until limp, but still bright green. Drain in a colander (save this liquid to add to the curry if it seems too dry). When the spinach is cool enough to handle, chop it.
Add the bell pepper squares to the eggplant mixture, cook for 5 minutes, and then stir in the chopped spinach. Lemon juice and additional salt, if desired. Simmer for another 2 or 3 minutes--the pepper should be tender but not mushy and the spinach still quite green.
Serving Ideas : Serve on rice and top with toasted cashews.
NOTE: This is good with Spicy Chick Peas and Tomato-Apricot Chutney.
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