Name: Stewed Eggplant WITH A COCONUT-CHILE SPICE BLEND
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon canola oil; 4 medium-size cloves garlic (finely chopped); 1 small eggplant (about 8 ounces, stem removed, cut into ½-inch cubes); 2 medium-size tomatoes (cored and cut into ½-inch cubes); 2 teaspoon Kolhapuri masala; 1 teaspoon white granulated sugar; 1 teaspoon coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 0.25 cup finely chopped fresh cilantro leaves and tender stems

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Stewed Eggplant WITH A COCONUT-CHILE SPICE BLEND — Formulation & Method | CuliNect