About this time of September someone in Park City will ask me if the Farmer’s Market is still open on Wednesday. Are you kidding? —This is harvest, abundant with tomatoes, peaches, pears, plums, butternut and spaghetti squash, bell peppers and on and on. It looks like John is still getting tomatoes from the Ranui greenhouses and those lovely purple Viking potatoes are again in our CSA box. So go buy some eggplant from East Farms at the Farmer’s Market. Serve this curry with basmati brown rice, steamed in a vegetable broth to which you have added a good pinch of saffron, and plain yogurt or a yogurt raita, along with a few dollops of chutney, your choice flavor. I made this in a pressure cooker and it took 8 minutes. After releasing the pressure stir in the tomato wedges. I barely changed this recipe from the one in my 1972 dinner party bible The Vegetarian Epicure by Anna Thomas.
2 medium or 3 small eggplants
2 or 3 organic purple Viking or russet potatoes, well scrubbed
2 bell peppers
1 small Anaheim chile
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon ground ginger
1 ½ teaspoons Real Salt
1 teaspoon turmeric
Scant ½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
2 to 2 /12 cups water
4 or 5 tomatoes, cut into small wedges
Wash the eggplants and slice them lengthwise about ½ inch thick. Lay them on a plate covered with a paper towel and salt generously. After about ½ hour, rub off the water that has beaded on top of the slices and cut them into large cubes. Cut the potatoes into cubes. Remove the seeds from the bell peppers and chile and cut them into ½-inch squares. Measure all of the spices into a cup.
Melt the butter in a wide pot (or pressure cooker.) When it has melted, add the olive oil. Add the spices and the garlic and cook and stir a minute or so. Add the eggplant, potatoes, peppers and chile, stirring the vegetables to coat them with the spices. Add the water (the lesser amount if using a pressure cooker,) and cover the pot. Simmer for 25 to 30 minutes (8 minutes for pressure cooker), stirring occasionally. Add the tomatoes. When the tomatoes are hot, serve the curry.
Makes 4 to 6 servings.