Eggplant with Indian Spices
(Baigan Ka Bhartha)
Serve over hot Basmati rice for an authentic Bombay experience.

1 large eggplant, about 2 pounds, peeled and cubed
1/4 cup canola or olive oil
1 large onion, coarsely chopped
4 tomatoes, coarsely chopped
juice of 1/2 lime
salt and freshly ground pepper to taste
1 teaspoon paprika
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
2 tablespoons cilantro (coriander leaves) for garnish (optional)

In a heavy skillet, heat half of the oil and add eggplant, cooking over medium high heat and stirring constantly, 7-10 minutes. Add more oil if necessary. Remove eggplant from pan and set aside.

Add onions to the remaining oil, and cook until translucent, about 10 minutes. Add tomatoes, lime juice, salt and pepper, paprika, red chili powder, and turmeric. Return eggplant to pan, and cook over medium heat, stirring until eggplant is tender, about 3-5 minutes. Add water to prevent sticking to the pan.

Add garam masala and garnish with cilantro leaves if desired.