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Baigan Aur Tamaatar

ethnic, main dish, vegan

1/2 lb eggplant
2 tablespoon ghee
1 small onion, chopped finely
1 each garlic cloves, sliced
1/2 teaspoon turmeric
1 each bay leaf
1 each 1 cinnamon stick
1/2 teaspoon salt
3/4 teaspoon cayenne pepper
1 slice 1/2 fresh ginger
2 medium tomatoes
1 teaspoon garam masala

Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Madhur Jaffrey, "An Invitation to Indian Cooking"

Yield: 2 servings

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