Serve this eggplant curried beef immediately when done, hot, with white rice or chapatis, dal and chutney. Makes enough for 4.

Ingredients

* 3 Tbs. oil
* 1 cinnamon stick
* 6 cardamom pods
* 2 bay leaves
* 1/2 tsp. black peppercorns
* 1/4 tsp. cloves
* 1 onion, grated
* 4 cloves garlic, crushed
* 1/2 inch ginger root, grated
* 1 green chili, grated
* 1 Tbs. basic curry powder
* 1 lg. tomato, skinned and chopped
* 2 lb. minced beef
* 1 med. aubergine (eggplant) cut into strips

Directions

Heat the oil and fry the spices over a medium heat until slightly darkened. Add the onion, garlic, ginger and chili and fry until golden. Add the curry powder and fry 1 minute. Add the tomato and fry for 1 minute. Stir in the meat and salt, cover and simmer for 10 minutes, stirring occasionally. Stir in the eggplant, cover and cook for 7-10 minutes, stirring occasionally.