1 lg. eggplant (about 3/4 lb.)
1 lg. onion
1 lg. tomato
1/4 tsp. turmeric powder
Salt to taste
3 tbsp. vegetable oil to fry
Chili powder to taste
1/4 c. water

Wash eggplant and cut into small pieces. Peel and slice onion and tomato. Cut up in fine pieces also. Heat oil in a frying pan and saute onion until soft. Add tomato and cook about 3 minutes, stirring all the time.

Add eggplant, saute on medium heat for another 3 minutes then add turmeric, salt and chili powder. Add water, cover and cook about 15 minutes or until the eggplant is soft. Remove from heat and serve with rice. This will make 6 servings.