Eggplant curry

This is delicious, no "heat" but you could definitely add some if you like to.

1 eggplant in small cubes, 1 red capsicum in large dice, 1 onion diced.



Sautee onion and eggplant, add ½ teaspoon crushed ginger from a jar, 1 teaspoon each garam marsala and turmeric and 1 Massal chicken stock cube.



When almost cooked, add red capsicum and small can Carnation light and creamy milk and ¼ - ½ half cup water.



Serve over rice that is half Jasmine, half Basmati cooked with a handful of sultanas.



Cooking dishes – 1 frypan and 1 pot.