Mchuzi wa Biringani

Ingredients

 * a few tablespoons cooking oil
 * two onions, chopped
 * one or two teaspoons curry powder
 * two cloves of garlic, minced
 * one spoonful of grated ginger (powdered ginger is different, but acceptable)
 * one or two hot chile peppers, cleaned and chopped
 * two large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
 * three or four potatoes, chopped (optional)
 * two or three tomatoes, peeled and chopped
 * one small can or tomato paste (optional)
 * salt, black pepper, cayenne pepper or red pepper (to taste)
 * quarter teaspoon of sugar (optional)
 * one cup milk, coconut milk

Directions

 * 1) Heat oil in a large pot.
 * 2) Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper.
 * 3) Continue frying over high heat for a few more minutes, stirring continuously.
 * 4) Add eggplant and potatoes (if desired).
 * 5) Stir and fry until eggplant begins to brown.
 * 6) Reduce heat.
 * 7) Simmer for ten minutes.
 * 8) Stir in tomatoes and tomato paste. Adjust seasoning.
 * 9) Simmer until sauce is thickened and everything is tender.
 * 10) Stir in milk, coconut milk, or yogurt (if desired) just before serving.