Extraordinary Eggplant, Red Pepper and Greens Curry

 Another hit from Sundays at Moosewood Restaurant.  Here it is:

Saute in a large pot until soft:

1 tablespoon olive oil
1 large onion
1 tablespoon grated ginger
1 medium eggplant
2 red bell peppers
1 tablespoon cumin
1 teaspoon cinnamon
1/2 teaspoon tumeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
1/2 teaspoon salt

Add 1 cup of water.  Bring to a boil, then lower heat and simmer 15 minutes.  Add 16 ounces of greens (spinach, kale, mustard or collards).  Cover and steam until greens are limp.  Stir in 3/4 cup of coconut milk and 1 tablespoon lemon juice.  Serve over rice.