CURRIED EGGPLANT (BHARTHA) - INDIAN
(Serves 4 to 6)

Ingredients:
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2 lb Eggplant
4 medium Tomatoes
3 t Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion

Method:
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Preheat oven to 450 deg F. Bake in the middle level of
the oven for 1 hour or until very tender. While they are
still warm, peel and crush the eggplants.

Heat oil and fry onions until soft and clear. Do not
brown. Add the tomatoes and fry for 2 minutes. Add the
eggplant and stir until almost all liquid disappears and
the mixture leaves the side. Place into a bowl, sprinkle
on coriander and serve at once.