Ingredients vegetarian 2 servings

• 10 Eggplants (Brinjal)
• 1/2 cup chopped Onion
• 2 cloves Garlic
• 5-6 medium Tomatoes
• 1 tblsp Vegetable/Olive oil
• salt & pepper to taste

Directions

1. Wash the Eggplants, pierce each one with a sharp knife.
2. In a baking tray, place the Eggplants & Garlic cloves.
3. Roast the eggplants and garlic in a oven at 180c for 20-30 minutes or until the skins turn wrinkly and brown. Remove and allow to cool.
4. Remove the skin of the eggplant. squeeze each garlic clove & mix it with the eggplant.
5. In a pan, heat Oil. Add chopped Tomatoes, Salt & Pepper. Mix well until Tomatoes are soft & pulpy.
6. Add the Eggplant & garlic mixture to the Tomato mixture. Mix well stirring constantly for 4-5 mins on Medium heat. Serve hot with steamed Rice, Rice Roti, Poori or even on Pasta with little cheese.

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