Sadana’s Indian Eggplant

Sadana visted us with her family for a week several years ago when they were visiting from India. She cooked meals for all of us every day. The one thing she didn't like about living here was that the market was so far away. One day I asked her if I could cook dinner with her. When I arrived in the kitchen, all the prep was done. All we had left to do was to combine and cook.

She never used curry, but in many of her recipies she used canned tomatoes, tumeric, and ground pepper. I wish I had written down more of her recipies -- even this one was half-remembered weeks after they left.

Saute one onion in 2 T vegetable oil. Add 1 clove garlic, chopped fine. Rinse and cut in half, lengthwise, baby Italian eggplants (2 per person). Lay the eggplant cut side down in the oil/onion mixture and sauté until the eggplant is lightly browned. Add 2T of Sadana’s favorite spice (turmeric) and stir. Add 20 or more serious grinds of pepper. Add 1 can chopped tomatoes. Simmer gently until the eggplant is tender. Add ½ cup chopped cilantro (optional). Stir and serve.

Serve with brown rice.