Indian: Eggplant In Spicy Tomato Sauce by Recipe Cottage

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	Eggplant In Spicy Tomato Sauce

		2 extra-large ripe tomatoes (or 1 can of tomato soup) 1 large eggplant 1 large onion 1 green chilli (or jalapeno) 1 clove garlic, crushed. 1 inch fresh ginger, peeled and cut 1 green pepper (optional) 2 inch x 3 inch piece extra-firm tofu (or paneer) (optional) 1 tablespoon vegetable oil 2 tablespoons water 2 cloves cardamom (elaichi), crushed. 1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon black mustard seeds pinch chili powder salt 2 teaspoons brown sugar Serves: 6 as a side dish 4 as a main dish Cut the eggplant lengthwise into two halves. Then cut half inch thick slices so that you end up with approximately two dozen semicircular slices of eggplant. Cut the tofu into bite sized pieces. Lightly brush the eggplant slices with the oil. Do the same thing with the tofu. Lay the eggplant and tofu out on the sheet of aluminium foil. Sprinkle some salt on them and put them in the oven. Cut the onion in half. Chop one half into strips for sauteing. Cut the green pepper into strips. Keep aside for sauteing. Cut the other half onion coarsely. Put these pieces into the blender, along with the garlic and ginger. Cut the green chilli and put it in the blender. Cut the tomatoes up roughly and shove that into the blender too. Add the coriander powder. You can add some salt and chilli powder here if you like. I also add some shredded coconut at times. Blend this into a sauce. Heat the remaining oil in the saucepan. Add the mustard seeds, cumin and cardamom etc. Add the onion and stir around so that it gets saute'ed without getting burnt. Then add the green pepper strips and repeat. Pour the sauce over from the blender and add some water. Add the salt, some chilli powder if you wish, and two teaspoons of sugar/brown-sugar. Turn the eggplant slices over carefully now, sprinkle some more salt and slide them back into the oven for a short encore. Once the eggplant and tofu are nicely grilled, put them into the saucepan, and let it come to a bubbling boil. You may have to stir things about gently (without breaking the pieces), or perhaps add some more water. Let it simmer down to whatever consistency you like. Serve with chappatis/roti/naan.