1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic cloves with a few grains of salt and enough fresh lime juice to form a paste. Add garlic and tomato to onions; stir to combine; saute until it forms a sauce. Add red chilli powder (or flakes), garam masala, and salt. Cook it for a couple of minutes to temper. 2. Add eggplant and potato cubes; stir to coat. Add 1/2 cup water; reduce heat. Let it cook, stirring occasionally, until done (about 15 minutes). Serve garnished with cilantro leaves. Offer plum chutney or other sweet-sour relish. EACH: 161 cals, 6g fat (28% cff). TIP: The smaller the cubes, the faster they cook. Cut potatoes into 3/4-inch bites and eggplant into 1-inch bites so that they cook evenly. An alternative to garam masala: season to taste with a mixture of pumpkin pie spice and curry powder. Serve as entree with basmati rice and a cucumber raita; or as a side dish with a spicy chicken or fish. Email from Pat Hanneman 1/99 Recipe by: Hanneman (1998) Riverside, CA Posted to EAT-LF Digest by Pat Hanneman on Jan 15, 1999,