EGGPLANT CURRY

Serves 4 　　　　40 min. 　　　　21 3 kcal
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4 or 5 6-in. eggplants
2 tomatoes
1 onion (tamanegi)
l/4 Ib. ground pork
l Tbsp. vegetable oil
4 cups water 2 oz. block curry roox
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1. Cut eggplants into half-inch (1-cm.) slices. Soak briefly in cool water, to mellow the flavor.
2. Cut tomatoes and onion into half-inch (1cm.) wedges.
3. Heat oil in a frying pan and saut~ the onion, ground pork, eggplants and tomatoes in it, in that order. Heat until meat is no longer sticky, turn off the flame.
4. In a soup pot, bring 4 cups water to a boil. Add (3) and sim-mer 10 minutes on medium, skimming the fat occasional[y.
5. Turn heat off for a moment, add curry roux to the pot and stir to help it disso]ve. Turn heat back on. to low, and sim-mer a few minutes more, till heated through.

Note: Be sure to turn off the heat in Step (5), since the curry roux won't dissolve properly otherwise.

Copyright 2000 Setsuko Watanabe