Curry of Eggplant and Potato

1/2 cup ghee or butter
1 tsp ginger, turmeric, mustard, cumin
1/2 tsp cayenne, cinnamon, coriander
2 tsp salt
4 cloves garlic
2 small eggplant
3 potatoes
2 bell peppers
1 cup green beans
4-5 tomatoes

Thinly slice the eggplant and generously coat slices with salt. Let sit for at least 1/2 hour to leach out bitterness. Meanwhile, dice green beans and pepper, and skin and chop potatoes. Rinse and thoroughly drain, and cube the eggplant slice. Saute all spices and minced garlic in ghee/butter in an open pressure cooker until they begin to form a paste. Add all veggies except tomatoes, and toss so they are evenly coated with the oil and spices. Add 2 cups water, close the pressure cooker, and let simmer for 15-20 minutes. Remove lid and let cook open for another 10-15 min, stirring often. As it cooks, slice tomatoes into small wedges and add to the curry just before removing from heat.