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Spicy Potatoes in Coconut Sauce

Ingredients: 1 Pound(s) large (about 1-1/4 lbs) eggplant 4 medium (about 1-1/4 lbs) potatoes 2 small red bell pepper,cut in julienne strips 2 garlic, minced 2/3 Tablespoon(s) fresh ginger,minced 1 cumin seed 1 ground coriander 1 Teaspoon(s) ground tumeric 2 Tablespoon(s) vegetable oil 1 Cup(s) chicken broth 1 coconut milk 1 salt 2 Cup(s) green onions,sliced Directions: Peel eggplant and potatoes and cut into 1-1/2-inch chunks. Mix the garlic and spices together. In a 12-14-inch frying pan on high heat, stir pepper and spices in oil until peppers are just limp, about 2 minutes. Remove from pan and set aside. To pan, add eggplant, potatoes, and broth. Cover and simmer until vegetables mash easily, about 30 minutes; stir often. Add peppers and coconut milk. Simmer until sauce thickens, about 5 minutes, stirring often. Add salt to taste. Garnish with onions.
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