Recipe for Eggplant Red Pepper & Spinach Curry

1.00	md	Eggplant, cubed
		Salt
1.00	lg	Spanish onion, chopped
2.00	tb	Ghee
1.00	tb	Grated ginger
1.00	tb	Cumin
2.00	ts	Coriander
1.00	ts	Cinnamon
0.50	ts	Turmeric
0.12	ts	Cayenne
0.12	ts	Ground cardamom
0.50	ts	Salt
0.50	c	Apple juice
1.00	c	Water
10.00	oz	Spinach, washed, stemmed
2.00	ea	Red bell peppers, cubed
1.00	tb	Lemon juice

Instructions:
Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes.
In a medium pot, heat ghee.
Saute onion till translucent.
Add all the spices in order & saute for 2 minutes, stirring constantly.
Rinse eggplant.
Add to the pot along with the apple juice & water.
Cover & simmer over low heat for 10 to 15 minutes.
In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green.
Drain & cool.
Chop when cool enough to handle.
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.
Serve over rice toped with toasted cashew nuts.

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