Sautéed Spinach and Vegetables

4 tablespoons peanut oil
4 to 6 garlic cloves, minced
3 serrano chiles, minced
1 teaspoon cumin seed
2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes
1 1/2 cups cauliflower florets, broken into 1/2 -inch piences
2 teaspoons ground coriander
3/4 teaspoon each of Indian red chile powder (or cayenne pepper) and turmeric
Salt, to taste
3 bunches fresh spinach (about 12 cups), washed, stemmed, and chopped

Heat oil on medium in skillet. Lightly sauté garlic and chiles. Add cumin; sauté 1 minute, stirring constantly. Add remaining ingredients except spinach; cook 6 to 8 minutes, until tender. Add spinach. Cook 4 to 5 minutes, stirring constantly, until spinach is just wilted and dark green. Serve warm or at room temperature. Serves 10 To 12.

From Savoring Summer, featured in Domain, May 1990