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Ingredients: 2 large Eggplants, unpeeled, diced 2 large Tomatoes, diced 2 large Onions, finely chopped 2 Tablespoon(s) Oil (or clarified butter) 2 Teaspoon(s) Rosemary, dried 1 Teaspoon(s) Mozzarella cheese Directions: In a large frying pan, saute the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). Remove the lid and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip. Comments: NOTES: * Indian eggplant, onion and tomato casserole -- This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot and call it "Bangin' Bart." It is eggplant, onions and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato, just enough to flavor it. Yield: serves 6-8. * I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try about 1 t of fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1 t of garam masala for a more authentic Indian flavor.
Gharam Masala 5 Teaspoon(s) ground cinnamon 1/2 Cup(s) green, if available ground cardamom 1/4 Cup(s) ground cloves 1/3 Cup(s) ground cumin 1 Tablespoon(s) ground cilantro coriander 1/4 Cup(s) ground black pepper Directions: It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding. 1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn. 2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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Put all ingredients in saucepan and boil until tender and thick. Remove spice and pour into hot dry jars. Tie down. Spice vinegar may be used instead of mixed spice. 1-pot shrimp casserole This can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and endive salad. In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice; cover and simmer over low heat for 15-20 minutes or unt Tuna noodle casserole Cook noodles. Combine all other ingredients and only half the cheese. Sprinkle the remaining cheese on top and bake at 425 degrees for 20-25 minutes.