1 md Eggplant, cubed

           Salt
      1 lg Spanish onion, chopped

      2 tb Ghee

      1 tb Grated ginger

      1 tb Cumin

      2 ts Coriander

      1 ts Cinnamon

    1/2 ts Turmeric

    1/8 ts Cayenne

    1/8 ts Ground cardamom

    1/2 ts Salt

    1/2 c  Apple juice

      1 c  Water

     10 oz Spinach, washed, stemmed

      2    Red bell peppers, cubed

      1 tb Lemon juice

  Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30
  minutes.
  In a medium pot, heat ghee.  Saute onion till translucent. Add all the
  spices in order & saute for 2 minutes, stirring constantly.
  Rinse eggplant.  Add to the pot along with the apple juice & water. Cover &
  simmer over low heat for 10 to 15 minutes.
  In another pot, cook the spinach in a very small amount of water till it
  becomes limp but remains bright green. Drain & cool. Chop when cool enough
  to handle.
  Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon
  juice & extra salt if required. Simmer for 2 to 3 minutes.
  Serve over rice toped with toasted cashew nuts.
  "Sundays at Moosewood Restaurant Cookbook"