Preparation / Directions:
1. In a large frypan, saute the onion in the oil until it is translucent.
2. Add the spices, and stir for 1 minute.
3. Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour).
4. 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.
Author's Notes: 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.
I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try of fresh ginger, of turmeric, of garam masala for a more authentic Indian flavor.
Difficulty : easy. Precision : no need t