Punjabi Eggplant Masala

This is one of my Indian favorites.  It's so good to me that even the box dinner satisfies.  There's still something about buying a box dinner though that seems so wrong.  I got better though and moved up to making my own, albeit using jarred tomato sauce as my base for the masala.  Now I've moved up even more and made the whole thing.

Ingredients

1 large eggplant

2 large tomatoes

1 red onion

3 cloves garlic

olive oil (for rub and saute)

1 t tumeric

1 t cumin

1 T coconut sugar

dash of ginger

salt to taste

To get started, you will have to roast the eggplant to the best of your ability.  I think traditionally it would be in a tandoori oven.  I don't happen to have one of those, so I just rubbed mine over with olive oil and put it on broil in the oven, door ajar.  This helps give it that smoky taste, which is a part of what makes the dish what it is.

Since it is the broiler, you will have to keep an eye out.  I only had mine in for maybe 5-10 minutes each side (again, door ajar).  You will know it is done when the eggplant shrivels and the skin looks roasted.

While it cools, chop and saute the onions and garlic in olive oil until slightly softened.  You can either finely chop the tomaotes, or put them in your blender.  I opt to chop them and let the cooking pull the fluid out.  It makes it more savory.  Add the tomatoes.  This is your masala.  Depending on the ripeness of the tomatoes, I may or may not add the coconut sugar.  This is slightly sweeter than things like curry dishes.  Sometimes the tomatoes are so ripe they don't need it, but sometimes they do.  You will have to be the judge on yours.  Add the cumin, tumeric, and ginger.  Mind you, I don't use exact measurement -- especially in spices.  I typed up an approximate, but it's your tongue, roll with the measurement to your liking.  This is also where you would want to add your hot-factor with fresh peppers.  Since my 6 year old thinks that black pepper is hot, I didn't add any to mine.

You notice in time as the tomatoes cook they soften and the masala becomes more liquidy.

As you have that mixture on low, start peeling the skin off of your eggplant and move to a dish that can collect the liquids that release as you mash.  I mash with a fork, since I don't mind chunks in my food.  You may prefer to actually blend your cooked eggplant.

Add the eggplant to the masala and let saute on low for at least another 5 minutes.  Serve over rice.