Bartha Looking My Way
2 mediums sweet onions thinly sliced
2 cloves garlic minced
2/3 cup diced tomatoes (canned works well, no liquid)
1/4 teaspoon sugar
1 small hot chili chopped
1 teaspoon turmeric powder
2 teaspoons Garam Masala
1 teaspoon Allspice
A few cylantro springs to serve
Oil (olive I prefer) to sautee.
In a large-heavy skillet add oil, sautee garlic and onion over medium heat until fragrant and transparent, add the eggplant, sautee until it becomes tender and almost begins to mush, add the tomatoes, incorporate and add the sugar, follow with the spices, adding the chili (check for hotness). Last add the frozen peas, cooking at low heat all the time for another 30-35 minutes. It should turn into a beautiful and aromatic mix brown in color.
Delicious with basmati rice and roti.