Recipe for "eggplant-2"

NAME

     EGGPLANT-2 - 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.

INGREDIENTS (serves 6-8)

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

PROCEDURE

          (1)  In a large frypan, 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 fin-
               ished dish should be thick enough that  you  could
               use it as a dip.

NOTES

     I don't make this with any spices but salt and  pepper.  The
     genuine  Indian  version  of  the recipe adds various Indian
     spices; try 5 ml of fresh ginger, 2.5 ml  of  turmeric,  2.5
     mlof  5  ml of garam masala for a more authentic Indian fla-
     vor.

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 45  minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Richard Newman-Wolfe
     University of Rochester, Rochester NY
     Nemo@Rochester.ARPA