Instructions: Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till its cooked right through and no hard portions remain. It should be cooked to the core. The eggplant should be turned a few times so it cooks evenly on each side and the skin does not blister. When its done itll shrivel up a bit.

Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right through.

In a deep pan heat a little mustard oil. Drop in a table spoonful of minced garlic and a table spoonful of minced ginger. Add a few thinly diced hot green chillies. Stir for a minute or so till the mix. is lightly browned. Now add in the cooked eggplant and tomatoes. Using a spatula crush the eggplant and tomatoes very well till they mix thoroughly. Simmer on low for 10 minutes. Add salt to your liking and add some chopped green coriander to the dish and stir.

The dish is ready to eat. Its eaten with Daal and Rice but I just eat it with hot rice. Enjoy and thank me.

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