Eggplant Tofu Stew

1 large cooked eggplant* (ultimately cubed)
5 large tomatoes, pureed (or canned)
3c tofu, 1/2" cubes, deep fried until golden
ghee or oil
1/2t minced ginger root
1/2t minced chilies
1 1/2t black mustard seed
1/4t asefoetida powder (tastes oniony/garlicky)
pinch tumeric
1t gr. coriander
1t garam masala
1t brown sugar
2t salt

*Fry Method: Slice eggplant 1/4" thick. Salt and place in a bowl for 1/2-1 hr; drain. Fry in oil until tender.
Steam method: cube eggplant and place in a container inside a bamboo steamer. Place over boiling water until tender.
Serve over couscous.

Heat 2T ghee or oil; fry mustard seeds until they begin to pop. Add ginger, chili, and asefoetida and fry a few minutes. Add tomato puree
and the rest of the spices; reduce sauce (5 min.). Mix in the tofu and eggplant and cook a few minutes longer.


Serving Size: 1 cup