Curried Eggplant (Bhartha)
	
	
	
	2 lb     Eggplant
	4        medium Tomatoes
	3 t      Fresh chopped coriander
	1/2 c    Ghee
	1/2 c    Finely chopped onion
	
	
	
	Preheat oven to 450°F.  Bake in the middle level of the oven for 1
	hour or until very tender.  While they are still warm, peel and crush
	the eggplants.
	
	Heat oil and fry onions until soft and clear.  Do not brown.  Add the
	tomatoes and fry for 2 minutes.  Add the eggplant and stir until almost
	all liquid disappears and the mixture leaves the side.  Place into a
	bowl, sprinkle on coriander and serve at once.

   



	
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