Recipe - Bangin Bart

2 lg Eggplants, unpeeled,
minced
2 lg Tomatoes, minced
2 lg Onions, finely chopped
2 tablespoon Oil (or clarified
butter)
2 teaspoon Salt
1 teaspoon 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
One half 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 68.

* 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 One half t of turmeric, about One half 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 NewmanWolfe
: University of Rochester, Rochester NY
: Nemo@Rochester.ARPA

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini