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Recipe by: chaj
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See below ingredients and instructions of the recipe
2 lg Eggplants, unpeeled, 2 T Oil (or clarified
-diced -butter)
2 lg Tomatoes, diced 2 t Salt
2 lg Onions, finely chopped 1 t Black pepper
In a large frying pan, saute the onion in the oil until it is translucent.
Add the spices and stir for 1 minute. Add the eggplant and tomato, stir
well and cover. Reduce heat and simmer until vegetables are mushy (about
1/2 hour).
Remove the lid and continue cooking until most of the liquid evaporates
(about 15 minutes). The finished dish should be thick enough that you could
use it as a dip.
NOTES:
* Indian eggplant, onion and tomato casserole -- This is an Indian dish,
called Baigan Bartha in Hindi. We make it a lot and call it "Bangin'
Bart." It is eggplant, onions and tomatoes, but not in the usual way.
In this recipe, the vegetables are cooked to mush, with only a small amount
of tomato, just enough to flavor it. Yield: serves 6-8.
* I don't make this with any spices but salt and pepper. The genuine
Indian version of the recipe adds various Indian spices; try about 1 t of
fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1
t of garam masala for a more authentic Indian flavor.
: Difficulty: easy.
: Time: 15 minutes preparation, 45 minutes cooking.
: Precision: no need to measure.
: Richard Newman-Wolfe
: University of Rochester, Rochester NY
: Nemo#Rochester.ARPA
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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