If you came into my living room right now, the first thing you would notice is the stack of books on my living room table. From the bottom up: Heirloom Beans, Cooking from the Farmers' Market, Edible, Vegetarian Cooking for Everyone, Super Natural Cooking, How to Cook Everything Vegetarian, and on top of the pile is Tender, open to this Spiced Eggplant Stew. I've been turning to this book fairly often lately after neglecting it when it was the featured cookbook last month.
This recipe contains the flavors of cardamom, coriander, black pepper, garlic, ginger, turmeric, mint, and cilantro - quite a few flavors, and they all combine with the heat from the chile and the creaminess of the coconut milk to make a really delicious meal. The tomatoes and eggplant go well together, and the eggplant is smooth and soft. I served this over brown basmati rice. The leftovers were delicious as well, and I put some in the freezer to enjoy when the weather cools down. I'm not certain it will defrost well, but here's hoping.
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