Ingredients

2 (1 lb) eggplants,cut into 1-in cubes
1 t salt
3 T corn oil
2 md (1 cup) onions,chopped
1 lb potatoes,peeled & cut into 1/2-in,cubes
1 lb ripe tomatoes,peeled & cut into 1/2-in cubes
2 carrots,grated
1/4 c fresh coriander,chop

Cooking Instructions

Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside.
Heat oil in a pan, add onions, & mix for a moment. Cover the pan & cook over low heat for 5 mins.
Add eggplants, potatoes, tomatoes, & carrots. Mix well & cover; continue to cook over low heat for 20 mins.
Add coriander, garlic, remaining ts salt, and pepper.
Cover & cook for 10 mins more.
Serve hot or at room temp, or refrigerate & serve cold.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)