Update potato-and-eggplant-curry.md

Capitalization, spacing.

src/potato-and-eggplant-curry.md

@@ -4,7 +4,7 @@ A simple and tasty curry that is easy to customise.
 
 ## Ingredients
 
-- 1 large eggplant (Aubergine)
+- 1 large eggplant (aubergine)
 - 2 medium potatoes
 - 3 tbsp olive oil
 - 2 onions (finely sliced)
@@ -12,27 +12,27 @@ A simple and tasty curry that is easy to customise.
 - 2 tsp garam masala
 - 2 tsp turmeric
 - 2 tsp ground coriander
-- 400ml can chopped tomatoes
-- 400ml can coconut milk
+- 400 ml can chopped tomatoes
+- 400 ml can coconut milk
 - rice
 
 ### Optional extras
-- Carrots
-- Red Peppers (Capsicums)
-- Paneer
+- 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.
+1. Heat the oven to approximately 200 °C (392 °F). 
+2. Cut the eggplant into 1 cm (⅓") 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.
+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.
+  - A nice optional addition at this point is paneer.
 10. Serve with the rice
 
 ## Contribution