2 large eggplants, unpeeled, diced.
2 large ripe tomatoes, diced.
30 ml oil (or clarified butter)
2 large onions, finely chopped.
10 ml salt
5 ml black pepper
In a large frypan, saute the onion in the oiluntil golden brown
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 .
Add 5 tspfresh ginger, 21/2tsp turmeric, 21/2 tsp
of 5 tsp garam masala for more
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