| 1 | In a large frying pan, saute the onion in the oil until it is translucent. |
| 2 | Add the spices and stir for 1 minute. |
| 3 | Add the eggplant and tomato, stir well and cover. |
| 4 | Reduce heat and simmer until vegetables are mushy (about ?hour). |
| 5 | remove the lid and continue cooking until most of the liquid evaporates (about 15 minutes). |
| 6 | The finished dish should be thick enough that you could use it as a dip. |
| 7 | notes: |
| 8 | * indian eggplant, onion and tomato casserole -- this is an indian dish, called baigan bartha in hindi. |
| 9 | We make it a lot and call it "bangin" bart." it is eggplant, onions and tomatoes, but not in the usual way. |
| 10 | in this recipe, the vegetables are cooked to mush, with only a small amount of tomato, just enough to flavor it. |
| 11 | Yield: serves 6-8. |
| 12 | * i don"t make this with any spices but salt and pepper. |
| 13 | The genuine indian version of the recipe adds various indian spices; try about 1 t of fresh ginger, about ?t of turmeric, about ?t of cayenne, and about 1 t of garam masala for a more authentic indian flavor. |
| 14 | : difficulty: easy. |
| 15 | : time: 15 minutes preparation, 45 minutes cooking. |
| 16 | : precision: no need to measure. |
| 17 | : |
