I made a few meals for the in-laws during Lent this year. I was able to capture some of the cooking for this dish: Eggplant Curry with sauteed vegetables.

I’m going to have to make it again and snap a photo. Some days I just want to cook!

When working with eggplant, its best to slice or dice then sprinkle with some salt and let stand in a colander for 1-2 hours. Rinse off the salt and proceed to cook the food. This helps reduce the natural bitterness caused by solanine – a potentially hazardous poison (if taken in large quantities) that is found in plants from the nightshade family. Solanine is present in potatoes and tomatoes as well as eggplant.



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