Curried Eggplant (Bhartha)

Recipe Ingredients

2 lbs	908g / 32oz	Eggplant
4 lbs	1816g / 64oz	Tomatoes (medium)
3 teaspoons	15ml	Fresh chopped coriander
1/2 cup	118ml	Ghee
1/2 cup	31g / 1.1oz	Finely chopped onion

Recipe Instructions

Preheat oven to 450F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants.

Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once.

Source:
Healthful Cooking, Mary Carroll, Star Trib 2/10/99

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