2 large eggplants, unpeeled, diced.
1. In a large fry pan, sauté the onion in the oil until it is translucent.
2 large ripe tomatoes, diced.
2 tablespoons oil (or clarified butter)
2 large onions, finely chopped.
2 teaspoons salt
1 teaspoon black pepper
2. Add the spices, and stir for 1 minute.
3. Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour).
4. 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.
Anonymous, Location not stated.
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