Baigan Bhartha by Heather

Here's the eggplant recipe I mentioned. DH grew up eating it and loves this recipe.

1 pound eggplant
1 1/2 TBS ghee or oil
2 medium sized onions, finely chopped
2 medium sized tomatoes, finely chopped
2 green chilies, seeded and chopped
salt to taste
2 1/2 tsp. finely chopped cilantro

Masala:
1 1/2 tsp coriander powder
2 tsp. cumin powder
1 tsp cayenne1
/2 tsp garam masala

Rub the eggplant with a little oil and blacken the skins over the grill or broil in oven.
Peel and chop the flesh coarsley. Heat the ghee and saute the onions until light brown. Add masala ingredients and cook for one minute. Add tomatoes and green chilies and saute for 2-3 minutes. Add eggplant and salt and saute until dry. Serve garnished with chopped cilantro leaves.**I don't use green chilies or cayenne, I use crushed red pepper flakes (super hot ones from an Indian grocer) and Indian (super hot) chili powder and just eyeball it. Mine always comes out hotter than intended and sometimes I can't even eat it. If you're not crazy about spice, I would be pretty conservative compared to this recipe.