2-3lbs large American style eggplant diced small
1 medium red or yellow onion sliced or diced
1 green bell pepper or green chilies sliced or diced
1 (2oz) can of anchovy fillets (in olive oil)
1 Tbs grated garlic (fresh)
red chili flakes to taste
salt and black pepper to taste
1 tsp apple cider vinegar
1/2 tsp turmeric powder
1 tsp curry powder
1 tsp cumin seeds
1 tsp black mustard seeds
10-15 curry leaves
1 cup half and half or milk
is happening). Once the anchovies melt into the oil add curry leaves, cumin seeds and mustard seeds and fry for 30 seconds (again it will splatter on you so put a lid on). Then add the diced eggplant and saute in the anchovy oil for 8-10 minutes.
Once the eggplant cooks down and browns add the onions, peppers and garlic. Saute for 2-3 minutes. Then add the curry powder, red chili flakes, turmeric, black pepper and salt (remember the anchovies will add salt already).
Fry for 3-5 minutes and add the vinegar next.
Then add the half and half or milk and cook for another 5-7 minutes. Taste for salt and seasoning and serve hot with rice. Enjoy.
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