Title: Aubergine and cashews
 Categories: Vegetarian, Main dish
      Yield: 2 Servings
 
      1 sm Aubergine (eggplant)
           Penne or fusili
    1/4 c  Cashews -- broken
      8 oz Tomatoes -- canned
      4 sm Mushrooms
           Cream -- light
      1 ts Cumin
      1 ts Garam masala
    1/4 ts Cayenne or to taste
      1 ts Coriander -- ground
    1/2 ts Turmeric
           Salt and pepper
 
  Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on
  size of auburgine. Heat oil in a large frying pan. Chop mushrooms.
  Fry aubergine until just soft. Add mushrooms and cashews, continue to
  fry until mushroms just soften.
  
  Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit
  of tomato puree. Stir well. Drain cooked pasta. Add cream to mix
  until it's a reasonable consistency. Stir well. Add pasta, mix
  together until thoroughly coated. Serve with green salad.
  
  Recipe from Richard Alan Drew   MM by DEEANNE