Bangin' bart

----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Bangin' Bart
  Categories: vegetables
       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
 
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