We are not vegetarians, but here is one for those who are and those who aren't
My wife, already a master chef, was feeling creative tonight, waiting for me to get home from down in Hessia.
Sautée in a pan quarter-inch thick slices of eggplant, cut into quarters and eighths.
While cooking, add about half as much again in volume of tomatoes, sliced long, not too thin, and then down the middle, length-wise.
Add in Patak Brinjal Pickle (should be in the Asian or South Asian section of your supermarket). Stop when it gets too spicy. It has to be there, but not overpowering. Err on the side of caution--you can always add more.
Then, some grated red beets, grated onion, and grated ginger.
Sautée until the eggplant in no longer crunchy, and just starting to lose its firmness. The beets should add a lot of color.
Can be eaten over rice (basmati or long grain), or by itself.
Wowee zowee!!!!!!
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