BANGIN’ BART

Servings: 6
Ingredients:

2 lg Eggplants, unpeeled,                2 T  Oil (or clarified
-diced                                   -butter)
2 lg Tomatoes, diced                     2 t  Salt
2 lg Onions, finely chopped              1 t  Black pepper

In a large frying pan, saute the onion in the oil until it is translucent.
Add the spices and stir for 1 minute. Add the eggplant and tomato, stir
well and cover. Reduce heat and simmer until vegetables are mushy (about
1/2 hour).

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.

NOTES:

* 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. Servings: serves 6-8.

* I don’t make this with any spices but salt and pepper. The genuine
Indian version of the recipe adds various Indian spices; try about 1 t of
fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1
t of garam masala for a more authentic Indian flavor.

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

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

: Copyright (C) 1986 USENET Community Trust

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