Curried Eggplant and Spinach

Ingredients - 
	3 medium eggplants (1.5 pounds)
	3 yellow capsicums (1.5 pounds)
	1/4 cup flour
	1 teaspoon turmeric
	2 tablespoons Garam Masala
	1.5 teaspoons salt
	2 or 3 tablespoons of olive oil
	1/2 cup of water
	1.5 tablespoons brown mustard seeds
	2 tablespoons fresh grated ginger.
	1 to 3 hot green chilies, minced.
	0.5 teaspoons cardamom seeds, crushed
	1 tablespoon granulated sugar
	2 pounds tomatoes coarsely chopped
	1.5 pounds spinach, trimmed and chopped

Method - 
	Preheat the over to 400F
	Peel and cut the eggplants into 1/2-inch cubes.
	Cut the capsicum into 1-inch pieces.
	Combine the eggplant, capsicum, flour, turmeric, 1 tablespoon garam masala, salt, 1.5 tbs oil.
	Pour in water and toss to mix the batter on the vegetables.
	Spread the vegetables as a single layer on baking sheets and roast until brown and tender - 20 minutes.

	Heat the remaining oil in the a large pot.
	Add the mustard seeds and fry until the seeds pop.
	Add the ginger, chilies, cardamom, sweetener, tomatoes and stirfy for 5 minutes.
	Add the spinach, cover and cook just long enough for the spinach to turn bright green and soften.
	Stir in the egglplant and capsicums.