2 lb spinach, rinsed, dried & finely chopped
1 medium eggplant, cut into 1/2" cubes
1/4 cup oil
1 tsp black mustard seeds
12 garlic cloves, minced
1" piece ginger, peeled & grated
1/4 tsp jalapeno chilies, minced
1/4 tsp turmeric powder
1/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, finely chopped
Salt to taste
Coriander leaves for garnishing

Eggplant & Spinach Curry

1. Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop.
2. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
3. When the spinach wilts, add the eggplant, ginger, jalapeno chilies, turmeric, paprika, coriander, and cumin.
4. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes.
5. Add the tomatoes and season to taste with salt.
6. Cook, uncovered, 5 minutes longer. Garnish with cilantro.
   Serves 8