1 very large or 3 smaller eggplants
2 tsp ghee or coconut oil or butter
1 large chopped onion
1″ fine-chopped ginger
2 chopped large tomatoes
1 tsp cumin powder
1 Tbs curry powder
1/4 tsp salt
1/8 tsp black pepper
1.Broil eggplant in oven until skin chars & inside is soft; cool, peel and mash. Set aside.
2.Heat oil/ghee in large, heavy-bottom frying pan & saute onions & ginger until onions are golden, stirring often. Add tomatoes, cumin, salt & pepper & fry until tomatoes get mushy. If needed, add water. If you like it spicy, add 1 diced hot chillies.
3. Add eggplant & cook, stirring often until the oil separates from vegetables (about 10 – 15 minutes). Serve very hot. Yield: 2 cups