Total Calories: 148
1. Heat the oil in a large heavy kettle over medium heat. Add the onion and sauté about 2 minutes. Add the potatoes and continue to sauté another 2 to 3 minutes, then add the curry powder, cumin, and eggplant, and cook 2 to 3 minutes more.
2. Add the water and salt to the potato-eggplant mixture and stir well. Cover, reduce the heat to low, and simmer, stirring occasionally, for 25 minutes or until the potatoes are tender. Add the cayenne (if using).
3. Transfer the piping hot curry to a serving bowl and enjoy.
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