2. Eggplant and Potato Stew
Saute Onions and Garlic till they caramelize
Add in the potatoes (I cut them into long slices, not too thin) and stir
Add salt
Spice with Red chili powder and coriander powder
Stir to distribute the spices.
Add the Eggplant (Cut into cubes. You can choose to leave the skin on)
The eggplant will occupy a lot of space in the dish but as you stir they will reduce in size
Keep mixing to prevent the ingredients in the bottom from burning
Once the eggplant reduces in size and takes on a slightly brown shade from the spices add water
Bring water to a boil and decrease flame. Cook for ~5 minutes.
Check salt.
Serve with toasted bread and an omelette
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