Eggplant and potato pie

Look at this pie I made last  night! It came to me in a flash of inspiration after I realised that I had nothing to serve with the eggplant curry I had planned.

I cooked a tomato sauce with onions (chopped not too finely) and garlic, lots of chill flaskes and a can of tomatoes in a dish that could go in the oven. Scooped half the sauce out and layered thinly sliced eggplant, then a layer of spinach leaves, then a layer of thinly slice potato then a few eggplant pieces on top and covered with rest of tomato sauce and baked at about 200 degrees for about 35mins, then added some grated cheese and cooked for another 10 mins. DELICIOUS.

I ate it in the shivery cold of Daylesford in front of a roaring fire.

I am cat sitting again and have to stop myself taking photos of the cat all day. He is so funny. Here he is reading the epicure:

And the sports pages:

Eggplant Curry

I have had some people asking for the recipe for my eggplant and spinach curry, usually motivated by me saying something like 'I make this amazing eggplant curry you would love.' To be honest Signore M makes it more often than me. I cooked it last night and remembered to take a photo so here is the recipe.

Spicy eggs with eggplant and spinach, I sometimes make it without the eggs and is still good.

Serves 2-3
1 eggplant cut into cubes
2 garlic cloves crushed
4 eggs
vegetable oil
2 onions, one cut up fine, one sliced into half rings
1 green chilli, finely chopped
2cm piece of ginger, finely chopped
curry leaves
2 tspns tomato purée or tomato sauce (secret ingredient!)
1 tspn ground coriander
1/2 tspn turmeric
1/2 tspn chilli powder
1/2 tspn garam masala
4-5 tomatoes you could use a 400gm can too (depending on size, the ones I use are smallish)
4 handfuls of spinach
salt

Roast eggplant in an oven dish with some salt and crushed garlic cloves for about 30 mins at 200 degrees or until soft.

Boil eggs then set aside to cool and shell.

When eggplant is done. Heat oil in frying pan or wok then add onions, chillies, garlic, ginger and curry leaves and cook until onions are soft. Add tomato puree/sauce, ground coriander, turmeric, chilli powder, garam masala and little salt and cook stirring for about 1 minute.

Add tomatoes and eggplant. Cover and cook stirring occasionally, if it is a bit dry you can add a little water. When tomatoes have cooked down (after about 10 minutes), add spinach and cover again until spinach is wilted then stir through chopped boil eggs (I usually chop some into halves and some finely).

Serve with rice or couscous.