Curried Eggplant (Bhartha)

Course : Curry
Serves: 1
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2 pounds eggplant
4 medium tomatoes
3 teaspoons fresh chopped coriander
1/2 cup ghee
1/2 cup finely chopped onion

Preparation / Directions:

Preheat oven to 450F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once.

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