Eggplant and potato curry

Eggplants have a unique taste. I love them in any form. Combined with potatoes and tomatoes tastes really good. It can be served with tortillas too. I like the fresh tomatoes to be added  but the canned ones gives a nice color :)

Ingredients:

Eggplant - 1(small)
Potato - 3
Tomato - 3 or 1/2 canned crushed tomatoes
Red chilly powder - 1 tsp
Salt - as per taste
Oil - 2 tsp
Cumin seeds - 1/4 tsp

Method:

chop the eggplant and potatoes into big chunks. In a large skillet with 2 tsp of oil, add Cumin seeds. After it splutters add eggplant and potatoes. Cover for a minute. Add tomatoes, if using canned tomatoes reserve the juice and use it later.

Add red chilly powder and salt and cook further for 5 minutes in a low flame. Add the reserved juice here and cook for 5 minutes(If using canned). Serve with rotis or rice.