Curry Eggplant And Mango Chutney

2 Pound Fresh eggplant
3 Tablespoon Vegetable oil
Salt
1 Cup Small diced onions
1 Tablespoon Yellow Curry; (recipe from above)
1 Lemon; juiced
1 Recipe Mango Chutney; (recipe follows)

Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over
medium heat, add the oil. When the oil is hot, add the onions. Season with
salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to
saute until soft, about 15 minutes. Add the curry powder and lemon juice.
Continue to saute for about 2 minutes. Remove from the heat and serve with
the Mango Chutney with grilled fish or chicken.

Yield: 6 servings