Spiced Eggplant and Potatoes

(6 votes)

1-5 tablespoons olive oil
2 cups eggplant, peeled and diced
1 1/4 cups raw potatoes, diced
2 tablespoons onion, chopped
3/4 teaspoon salt
3/4 teaspoon dry mustard
3/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/2 cup boiling water

Heat oil in 10-inch skillet. Add everything but water and cook and stir until vegetables start to brown. Add water, cover, and cook for about 15 minutes, or until the water has gone and the vegetables are tender.


Comments:

super, super, super, super yummy
Anonymous, seattle.


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