Ingredients

2 lb large (about 3) eggplants
1/2 T salt
1/4 c (about) oil for pan frying
5 cloves garlic,put through a – press
1/2 c water
1/8 t turmeric,Ground
1/4 t paprika
1/4 t cumin seed,Ground
1 T tomato paste
1 T white (or cider vinegar)
1/4 c sweet red pepper,cored, -seeded,& chopped for garnish

Cooking Instructions

1. Trim off both ends of eggplants and cut them into slices about 1/2-inch thick. Sprinkle slices with salt and let stand for 1/2 hour. Drain off discolored liquid and wipe slices dry, pressing them gently.

2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side. Cover the pan since this will steam-fry and reduce amount of oil needed. Remove eggplant to a large serving platter and keep warm while making the sauce.

3. TO MAKE THE SAUCE: In same skillet, stir-fry garlic for about 10 seconds. Add water, turmeric, paprika, cumin seed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over platter of eggplant and garnish with the chopped red peppers.

Serve at room temperature. Serve 6 to 8 servings with other dishes.
 
 
"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)