Indian-Style Eggplant Puree (Bringal Bartha)

Grrrrrgh!
Course : Indian
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 large eggplants -- peeled and diced
2 medium peeled tomatoes -- (seeded), finely diced
3 tablespoons ghee or oil
2 medium Onions -- finely chopped
1 piece fresh ginger -- (1 1/2 inch)
1 teaspoon turmeric
1/8 teaspoon chili pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 tablespoon garam masala
1 teaspoon salt and pepper -- to taste
 

Preparation:

1. Place eggplant in a colander in layers, sprinkling salt between each layer. 2. Place ginger and chili in a small food processor and puree. 3. Heat ghee or oil in a saucepan and add onions, cook until translucent. 4.Stir in ginger and continue cooking until onions start to brown. 5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute. 6. Add the tomatoes and stir 2 minutes. 7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper. 8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree. 9. Add the rest of the garam masala and stir 3 minutes. NOTE: If eggplant starts drying add a little water (very little).