Bangin' Bart
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
unpeeled, diced |
*
|
| 2 | large |
tomatoes
diced |
|
| 2 | large |
onions
finely chopped |
|
| 2 | tablespoons |
vegetable oil
or clarified butter |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
unpeeled, diced |
*
|
| 2 | large |
tomatoes
diced |
|
| 2 | large |
onions
finely chopped |
|
| 3E+1 | ml |
vegetable oil
or clarified butter |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
In a large frying pan, sauté 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 ½ 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.
