Eggplant with Tomatoes

I prefer thin Asian eggplants. The commonly available large ones are less expensive though. When I have this large variety, I make caponata or the following recipe. This is an Indian inspired recipe, with tomatoes and spices such as cumin and mustard seeds.

Ingredients:
eggplants (I used two small ones)
2 tablespoons of olive oil to drizzle on eggplants
2 tablespoons of coconut oil
1 tablespoon of ginger garlic paste
1 teaspoon of mustard seeds
2-3 finely chopped green chili peppers (optional)
1 medium size onion chopped
2-3 curry leave sprigs
1 can of tomato (sometimes I use fresh ones)
1 tablespoon of cumin powder
1/2 teaspoon of chili powder (optional)
chopped scallions or cilantro (cilantro gives more Indian flavor. But when I don't have any, I use scallions)
salt to taste

Cut eggplants in half, drizzle olive oil on top and bake at 400 F oven until tender. I do this in my toaster oven.





Scoop eggplant flesh using a spoon and chop. Set aside. Put tomatoes in the blender and pulse a couple of times to make a chunky sauce.

Heat coconut oil in a pan. Add mustard seeds and when it start to pop, add chopped onions, green chilies and curry leaves. Stir so it doesn't stick to the bottom of the pan. Add ginger garlic paste and cook for a minute while stirring.

Add baked eggplant and mix well. Cook for another two minutes or so on medium heat.



 Add tomatoes, cumin powder, chili powder and salt. Mix well. Cover and cook about 5 minutes.

Taste and adjust seasoning. Add chopped scallions or cilantro and cook another minute.

Serve hot with rice or flat bread such as naan. 😋