Eggplant and Potato Curry

Instructions

1. 1

   Wash and dice the eggplant, potatoes, and carrot into bite-sized pieces.

2. 2

   Heat the rice oil in a large pan over medium heat.

3. 3

   Chop the onion and garlic, then add them to the pan. Sauté until the onion is translucent.

4. 4

   Add the diced eggplant, potatoes, and carrot to the pan. Stir well to coat with the oil.

5. 5

   Chop the tomatoes and add them to the pan along with the sauce, salt, and spices.

6. 6

   Pour in the water and stir everything together.

7. 7

   Cover the pan and let it simmer for about 20-25 minutes, or until the vegetables are tender.

8. 8

   Stir occasionally and adjust seasoning if necessary.

9. 9

   Once cooked, remove from heat and serve hot.