1 eggplant (cut stem off, then cut into small cubes)
1 onion chopped
1 tomato chopped
2 tablespoons oil for sautéing
salt and pepper
1 tablespoon curry powder
1/4 cup of water
Cook with a lid on until tender, then blend well and store.
Variation: if you like it hot cook a chili pepper with the above ingredients. As a paste it makes a great sandwich base. If it is too thick you may want to add a little mayonnaise or yogurt and use as a dip for vegetables.