2 lg Eggplants, unpeeled,
-diced 2 lg Tomatoes, diced
2 lg Onions, finely chopped
2 T Oil (or clarified
-butter) 2 t Salt
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 : Copyright (C) 1986 USENET Community Trust