Baingan Bharta

Ingredients:

One honkin’ eggplant (read: large)

1 jalapeno – chopped and seeded (or leave the seeds in if you’ve got the cajones)

1 can no-salt diced tomatoes – drained but not rinsed

1/2 inch ginger – coarsely chopped

1 red pepper – finely diced

1 tsp cumin seeds

1 tsp coriander

1/2 tsp turmeric

1/2 tsp red chili peppers

1/2 tsp salt

1/2 tsp garam masala

cilantro – chopped (just about a 1/2 a cup)

olive oil

Method:

Cook and cool your eggplant until its completely soft. Once it cools, peel off the skin and chop/mash into a small, mushy dice. Combine the tomatoes, jalapeno, and ginger and use an immersion blender to combine. Heat a tad of olive oil over medium heat and saute the red pepper in it for about 2 minutes. Remove the red pepper and put it to the side. Add a bit more olive oil to your pan and throw in your cumin seeds. When they start to emit their amazing scent, add in the tomato/jalapeno/ginger mixture. After a few minutes of that simmering, add in the spices, bell pepper, and eggplant. Let that simmer for about 5 minutes. Add in the cilantro at the end. Serve over quinoa or with naan.