diff --git a/src/index.md b/src/index.md
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@@ -17,6 +17,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Broiled Trevally](broiled-trevally.html)
 - [Almeirim Stone Soup](almeirim-stone-soup.html)
 - [Chicken Wings](chicken-wings.html)
+- [Potato and Eggplant Curry](potato-and-eggplant-curry.html)
 - [Dried Tomato and Plums Bread Spread](dried-tomato-plum-spread.html)
 
 ## Basics
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md
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+# Potato and Eggplant (Aubergine) Curry
+
+A simple and tasty curry that is easy to customise.
+
+## Ingredients
+
+- 1 large eggplant (Aubergine)
+- 2 medium potatoes
+- 3 tbsp olive oil
+- 2 onions (finely sliced)
+- 2 garlic cloves (crushed)
+- 2 tsp garam masala
+- 2 tsp turmeric
+- 2 tsp ground coriander
+- 400ml can chopped tomatoes
+- 400ml can coconut milk
+- rice
+
+### Optional extras
+- Carrots
+- Red Peppers (Capsicums)
+- Paneer
+
+## Directions
+
+1. Heat the oven to approximately 200°C (392°F). 
+2. Cut the Eggplant into 1 cm (1/3 in) slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
+3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
+4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
+5. Tip in the canned tomatos and coconut milk. Add the Eggplant, and chunks of potato.
+  - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
+7. Cover and simmer for ~15-20 minutes. 
+8. Boil 2 serves of rice
+9. Remove the lid and cook for a further 5 minutes, or until reduced.
+  - A nice optional addition at this point is Paneer.
+10. Serve with the rice
+
+## Contribution
+
+- Luke Chadwick - [website](https://lukechadwick.com)