Baingan Bharta (Eggplant with tomato)

Materials:

- 1 large baingan (eggplant)
- 2 large tomatoes, dice (or use 1 14oz can of diced tomatoes)
- 1 onion, chop fine
- 4 cloves garlic
- 2.5cm (1") piece ginger
- 1/4 teaspoon haldi (turmeric)
- 1 tablespoon oil (olive, peanut, safflower or canola)
- salt
- 1 tablespoon ghee and chili peppers (red or green , fresh or dry) to finish

Preparation:

Skin eggplant. Cut into cubes. Place in saucepan with 1/2 cup milk and cook until soft. Cool and mash. Heat oil. Add ginger and garlic. Add onions and saute till lightly browned. Add tomatoes and turmeric. Cover and cook until soft - ie - until tomatoes are cooked. Add eggplant and salt. Stir and cook until excess liquid evaporates. Now you can stir-fry on slightly higher heat until it browns lightly. Bharta is ready.

In a separate pan, heat ghee and fry the chili peppers in it. Pour over bharta to finish. Alternatively, if avoiding butter/ghee, garnish with fresh, chopped coriander.

Serving:

Goes well with rice (parboiled or Basmati), chappatis, bread, toor and chana dal (lentils).