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