1 large eggplant (about 8″ long)
1/2 can diced tomatoes
4 cloves garlic, crushed or minced
4-6 Tbs vegetable oil
1 Tbs dried cilantro (use fresh for garnish if you have it)
1 tsp turmeric
1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne)
Salt & Pepper, to taste

1. Slice eggplant lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry.

2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container.

3. Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done.

4. Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper.

5. Simmer until the eggplant is very tender.

6. Serve room temperature

Or Pour Following Raita on it and put Tarka

Raita Ingredients:
Plain Curd – 1 cup
Milk – 2 tblsp
Garlic – 10 to 20 cloves, ground to a paste
Salt – 1/4 tsp
Black Salt – 1/2 tsp
Red Chilli Powder – 1/4 tsp
Coriander Leaves (optionel)– few, chopped

1. Combine the yogurt, garlic paste, salt, black salt and red chilli powder in a bowl.
2. Whisk well.
3. Gradually add the milk and whisk again.
4. Garnish with coriander leaves.

Tarka Ingredients

Whole round chilli

Cumin/Safaid zeera
1/2 tea sp

14th cup

Heat up the oil and put both the ingredients and let them turn dark brown. Put tarka on the dish.