recipe comes from the the Bitchin
Kitchen web site which is run by Faith
Heinauer. This is what she said in describing
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
will also find details of Faith's book at the
site where you can also order your copy.
An Indian feast that is spicy, easy and delicious!"
medium eggplant, washed and cut into ½
2 cups tomatoes, chopped
10 ounces of spinach, chopped (fresh or frozen)
2 x 15-ounce cans of chick peas, drained
6 Tablespoons butter
1 teaspoon curry
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons fresh cilantro, chopped (optional)
4 Tablespoons butter in a large skillet. When
the butter is melted, add the eggplant. Place
lid on the skillet and cook for 5 minutes, stirring
the chopped tomatoes and last 2 Tablespoons
of butter. Place lid on skillet and cook for
remaining ingredients: spinach, chick peas,
cumin, coriander, turmeric, cayenne pepper,
black pepper and salt. Cook for 10 minutes.
with chopped cilantro. Place in bowl and serve.
Can be eaten warm or cold.