Potato and Eggplant Curry 2 cups of white rice 4 potatoes, chopped 1 eggplant, diced 2 tbs cooking oil 1 large onion, diced 1 cloves garlic, crushed 2 tbs crushed red pepper 1 tbs salt 2 tsp yellow curry powder 1 tsp chili powder 2 tomatoes, diced 2 cups vegatable stock 2 tbs Olive Oil Start (2) cups of white rice and (4) of water in a sauce pan on medium heat. When it begins boiling, turn heat to low and cover. Simmer for approx. 20 mins. Do not stir. While rice is cooking :: -- Place potatoes and eggplant in bowl. -- Fill with water. -- Set aside. -- Place oil in a frying pan over high heat. -- Fry onions and garlic until golden. -- Add crushed red pepper. -- Heat through, stirring constantly. -- Drain potatoes and eggplants. -- Add these vegetables to the pan. -- Fry for 5 minutes to develop some color. -- Turn heat down to medium. --Add in salt, curry powder and chili powder. -- Fry for two minutes. -- Stir in tomatoes then stock.-- Bring to the boil.-- Cover. -- Reduce heat to low. -- Simmer for 20 minutes. Serve over rice. Enjoy!