• 2 medium eggplants
• 2 medium onions, sliced 1/4 inch thick
• 2 cloves garlic, minced
• 4 Tbsp oil, divided
• 1 1/2 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
• 2 medium tomatoes, diced
• 1 medium red pepper, diced
• 1 cup water

Slice eggplants into 1/4 inch rounds and then into 1/4 inch strips. Place in a colander and sprinkle generously with salt. Set aside for 15 minutes to draw out juices. Heat 2 Tbsp oil in a large, non-stick frying pan. Add onions, garlic, and GARAM MASALA INDIAN BLEND and sauté until onions are lightly browned. Transfer to a large saucepan. Rinse eggplant in cold water, drain, and gently squeeze dry with paper towels. Heat 2 more Tbsp oil in the frying pan. Add eggplant and sauté over moderately high heat until lightly browned. Transfer to the saucepan and add tomatoes, red pepper, and water. Simmer for 20 minutes until soft and well-cooked. Serve over Basmati or Jasmine Rice (page 38).