Bartha Looking My Way
By: Raquel Evangelista
Published: Thursday, December 10, 2009 - 4:50pm

Ingredients




3 inches medium size eggplants, preferably Indian, peeled, cut  small cubes
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
1/2 cup frozen peas
Salt

A few cylantro springs to serve

Roti

Oil (olive I prefer) to sautee.

Preparation

1 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. 2 Delicious with basmati rice and roti.

About


Delicious alone with Roti or as a meal with Basmati rice.

Comments:
Melissa Peterman

I can only imagine how good this must be. Do you have a photo?