Easy Baigan Bartha
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 large eggplants, unpeeled and diced
2 large ripe tomatoes, diced
30 ml oil or clarified butter
2 large onions, finely chopped
10 ml salt
5 ml black pepper

Preparation

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. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour). 4 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.

About


In this recipe, the vegetables are cooked to mush, with only a small amount of tomato - just enough to flavor it. This recipe only uses salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try fresh ginger, turmeric, or garam masala for a more authentic flavor.