Halal Eggplant and Potato Stew (Palestinian Style)

• 2 eggplants, cubed
• 3 medium potatoes, cubed
• 1 onion, 4 garlic cloves
• 2 tomatoes, chopped or 1 (14 oz) can
• 3 tbsp olive oil
• 1 tsp cumin, coriander, turmeric, salt, pepper
• Fresh cilantro or parsley

1. 1Sauté onion and garlic in olive oil. Add spices, then eggplant and potatoes; cook 5-7 minutes.
2. 2Stir in tomatoes and 1 cup water. Cover and simmer 30-35 minutes until vegetables are tender and sauce thickens.
3. 3Garnish with herbs. Serve with rice or bread.

Nutrition values are estimates.