Yamini'S Eggplant

1. 1

   poke both eggplants with fork, place on cookie sheet (aluminum foil recommended below)

2. 2

   place in oven for at least an hour (or more) until eggplant is very soft

3. 3

   remove from oven, let cool

4. 4

   remove eggplant skin, will be very easy to do with hands

5. 5

   chop eggplant into small pieces, about 1/2 inch by 1/2 inch

6. 6

   brown: onion, green chile pepper, ginger, turmeric, salt, black pepper, until onion has yellowed

7. 7

   stir in eggplant

8. 8

   stir in tomato sauce

9. 9

   cook for 15-20 minutes on low heat - until all water has evaporated

No additional tips available.