2 large eggplants, unpeeled, diced
2 large ripe tomatoes, diced
30 ml oil (or clarified butter)
2 large onions, finely chopped
10 ml salt
5 ml black pepper
In a large frypan, saute the onion in the oiluntil golden brown. 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.