1 md Eggplant, cubed

Salt 1 lg Spanish onion, chopped

2 tb Ghee

1 tb Grated ginger

1 tb Cumin

2 ts Coriander

1 ts Cinnamon

1/2 ts Turmeric

1/8 ts Cayenne

1/8 ts Ground cardamom

1/2 ts Salt

1/2 c Apple juice

1 c Water

10 oz Spinach, washed, stemmed

2 Red bell peppers, cubed

1 tb Lemon juice

Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes. Serve over rice toped with toasted cashew nuts. "Sundays at Moosewood Restaurant Cookbook"