Potato curry with sesame eggplant

Ingredients for 2 servings:

• 4 large potatoes
• salt water
• 1 large eggplant(s)
• 1 can of tomatoes, chopped
• 1 onion(s)
• 1 tbsp curry powder
• 1 tsp spice mix (wok spice)
• 3 tbsp sesame seeds
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut into small cubes. Cook in salted water until al dente. Peel the onion, cut into cubes, and sauté until translucent in a little olive oil (I use chili oil, otherwise just add chili flakes). Dice the eggplant and add it to the onions. Drain the potatoes. In a pan, sauté the curry powder in a little oil, then add the tomatoes and stir-fry seasoning. Add the potatoes and simmer. When the eggplant is cooked, add the sesame seeds and mix until all the pieces are coated. Season with salt and pepper, then serve.