1 medium eggplant, cubed
1 large Spanish onion, chopped
2 tbsp ghee or butter
1 tbsp grated ginger
1 tbsp cumin seeds
2 tsp coriander seeds
1 tsp cinnamon
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamom
1/2 tsp salt
1/2 cup apple juice
1 cup water
10 oz spinach, washed & stemmed
2 red bell peppers, cubed
1 tbsp lemon juice

Eggplant, Red Pepper & Spinach Curry

     1. Mix eggplant with salt, place in a colander & set aside for 20 to 30 minutes.
     2. In a medium pan, heat ghee, fry the onions till translucent and add all the spices in order &            saute for 2 minutes, stirring constantly.
     3. Rinse eggplant. Add to the pan along with the apple juice & water. Cover & simmer over            low heat for 10 to 15 minutes.
     4. In another pan, cook the spinach in a very small amount of water till it becomes lump but            remains bright green. Drain & cool. Chop finely when cool and enough to handle.
     5. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra            salt if required. Simmer for 2 to 3 minutes.
     6. Serve over rice toped with toasted cashew nuts.