1. Place the cubed eggplant in a colander, sprinkle with salt, and set aside for 20 to 30 minutes.

2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are translucent.

3. Add the spices and continue sauteing for 3 minutes, stirring often.

4. Rinse the eggplant and drain.

5. Add it to the onions with the coconut milk or juice and the stock or Water. Simmer for 20-30 minutes.

6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water until it just wilts. Drain and chop.

7. Add the red peppers to the curry and simmer for 5 minutes.

8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or until peppers are tender but firm.

Menu Planning *Eggplant dishes are popular at the restaurant. Eggplant absorbs flavors well. *Serve on rice and top with yogurt (i. E., Tzatziki), toasted cashews, and currants.

Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium.

Recipe

Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley