Mchuzi wa Biringani (Eggplant Curry)

Eggplant -- called Aubergine in Europe, Garden Egg or Guinea Squash in Western Africa, and Brinjal in India -- is native to Asia, and has long been used in Asian, Middle Eastern, Mediterranean, and African cuisine. The Swahili word for eggplant is Biringani, and Mchuzi wa Biringani (Eggplant Curry) is a favorite of the Swahili people all along the coast of Eastern Africa.

What you need

a few tablespoons cooking oil
two onions, chopped
one or two teaspoons curry powder -- or -- similar amount of a combination of turmeric, cumin, coriander, cardamom, et cetera
two cloves of garlic, minced
one spoonful of grated ginger (powdered ginger is different, but acceptable)
one or two hot chile peppers, cleaned and chopped
two large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
three or four potatoes, chopped (optional)
two or three tomatoes, peeled and chopped
one small can or tomato paste (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
quarter teaspoon of sugar (optional)
one cup milk, coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page), or yogurt (optional)

What you do

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper. Continue frying over high heat for a few more minutes, stirring continuously.
Add eggplant and potatoes (if desired). Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.
Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
Stir in milk, coconut milk, or yogurt (if desired) just before serving. Serve with Chapati or Rice.

Ground or minced meat -- cooked separately with lime juice (or vinegar) and the same spices -- is often added along with the eggplant.

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