Title: Bangin' Bart
Categories: Entree Vegetable Blank
Yield: 6 Servings

2	lg	Eggplants, unpeeled, diced
2	lg	Tomatoes, diced
2	lg	Onions, finely chopped
2	tb	Oil (or clarified butter)
2	ts	Salt
1	ts	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. Yield: 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

previous

next