Title: Eggplant, red pepper & spinach curry
 Categories: Curries, Main dish, Vegetarian
      Yield: 4 servings
 
      1 md Eggplant, cubed
           Salt
      1 lg Spanish onion, chopped
      2 tb Ghee
      1 tb Grated ginger
      1 tb Cumin
      2 ts Coriander
      1 ts Cinnamon
    1/2 ts Turmeric
    1/8 ts Cayenne
    1/8 ts Ground cardamom
    1/2 ts Salt
    1/2 c  Apple juice
      1 c  Water
     10 oz Spinach, washed, stemmed
      2 ea Red bell peppers, cubed
      1 tb Lemon juice
 
  Sprinkle eggplant with salt, place in a colander & set aside for 20
  to 30 minutes.
  
  In a medium pot, heat ghee.  Saute onion till translucent.  Add all
  the spices in order & saute for 2 minutes, stirring constantly.
  
  Rinse eggplant.  Add to the pot along with the apple juice & water.
  Cover & simmer over low heat for 10 to 15 minutes.
  
  In another pot, cook the spinach in a very small amount of water till
  it becomes limp but remains bright green.  Drain & cool.  Chop when
  cool enough to handle.
  
  Add bell pepper to the eggplant, cook for 5 minutes.  Stir in spinach,
  lemon juice & extra salt if required.  Simmer for 2 to 3 minutes.
  
  Serve over rice toped with toasted cashew nuts.
  
  "Sundays at Moosewood Restaurant Cookbook"