Ingredients: 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
Directions: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. |