Indian Eggplant - Quite Tasty

This recipe has become my favorite when I get the taste for indian food. We have no Indian restaurants nearby, but do have an awesome Indian grocery store. This recipe is really easy and is oh-so tasty! Serve over basmati rice and you've got a great meal that's healthy for you. I also add in whatever I feel like at the time - chicken, cauliflower, squash...

Indian Eggplant
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp ground turmeric
1 1/2 cups water
1 tblsp organic sugar or agave nectar
2 tblsp red wine vinegar
2 medium eggplants, cut into 2" cubes (if you add other ingredients like chicken, squash or cauliflower just reduce the eggplant)
1/2 cup Earth Balance butter or ghee
1 1/2 tsp salt
1/4 cup chopped fresh cilantro

In a small bowl, combine the garam masala, coriander & turmeric. In a measuring cup stir together water, sugar and vinegar.

Heat the butter in a large, heavy skillet over med heat. Add the spices and cook, stirring until fragrant (about 1 min). Add eggplant and salt and stir to coat in spice mixture. Stir in vinegar mixture. Simmer covered without stirring for 10 minutes or until eggplant is just tender. Uncover and cook at rapid simmer without stirring to cook down the liquid - about 15 min. Remove skillet from heat and let it stand covered for 5 minutes. Transfer to serving bowl and sprinkle with cilantro. Serve with basmati rice.

Enjoy!