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     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
 : [email protected]

 : Copyright (C) 1986 USENET Community Trust


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