Amount
Ingredient
Preparation



2
large
eggplants

unpeeled, diced



2
large
tomatoes

diced



2
large
onions

finely chopped



2
tablespoons
oil

or clarified butter



2
teaspoons
salt





1
teaspoon
black pepper

 In a large frying pan, saute 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 1/2 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.