BAINGAN BHARTHA --------------- [eggplant/tomato mush -- not very appealing-looking, but *very* tasty; fairly quick and easy too] Ingredients: 1 medium size eggplant 2 small onions 1/2 cup peas 2-3 green onions 3 medium size tomatoes 2 green chillis (too much for me!) salt 1/2 tsp red chilli powder (too much for me!) 1 tsp paprika 1/2 tsp black pepper 1 tbsp coriander leaves 2 tbsp oil Directions: 1) Pierce eggplant and roast it under broiler until soft and skin almost burnt: about 15 min per side, 30 min total. Put eggplant in cold water, remove the skin, and keep aside. 2) While eggplant is roasting: finely chop onions and green onions, blanch tomatoes (pierce skin, put in boiling water 2-3 minutes, rinse under cold water, remove skin). Chop tomatoes finely. 3) When eggplant is done roasting, heat oil in large frying pan, add all onions and fry till light golden colour. 4) Add eggplant and peas to onions, cook for 5-6 minutes. 5) Add chopped tomatoes, green chillis, salt, chili powder, paprika, and black pepper. Cook for a few more minutes until there is no more liquid. Garnish with coriander leaves. Variations: * Recipe as stated is double-barrelled, full-strength, no-holds- barred, and *much* too hot for me -- reduce green chillis, chili powder, or both. * Celery instead of peas works fine (especially if you don't like peas). * Preete Bhatia suggests: "Instead of spending the time broiling the eggplant -- if you want a quick alternative...make a long slit in the eggplant and microwave for 10 mins. After you take it out of the microwave give it a minute to release steam and then scoop out the insides with a spoon. It tastes just as good as roasting!"