Eggplant curry

1 medium eggplant
3 large potatoes, cubed
2 bell peppers (green or red), chopped
1 onion, chopped
1/2 cup butter (or oil)
1 Tbsp fresh ginger, minced
1 1/2 tsp salt
1 tsp turmeric
1/2 tsp cayenne (or other hot pepper)
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 tsp mustard seeds (optional)
1 tsp ground cumin (or seeds)
2 cloves garlic, minced
2 1/2 cups water
4 to 5 tomatoes, chopped
2 cups cooked chickpeas

Slice eggplant and salt well. After about 1/2 hour, press out the excess water, and cut the slices into large cubes.

Melt the butter in a very large skillet, or large shallow saucepan. Add to it all the spices (including garlic and ginger) as well as the onion. Sauté for several minutes, then add eggplant, peppers and potatoes. Toss the vegetables until they are evenly coated with spices. Add the water, cover the pan, and let the vegetables simmer for about 20-25 minutes. Stir occasionally.

Remove the cover and cook over low heat for an additional 15 minutes, stirring frequently. Add tomatoes and chickpeas and cook until tomatoes are hot.

Serve with rice.