Ingredients:
2 large eggplants, halved lengthwise
1 1/2 lbs plum tomatoes, halved lengthwise
2 tablespoons olive oil
1 large onions, chopped finely
2 cloves garlic, chopped finley
4 teaspoons freshly ground cumin
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon salt, to taste
cayenne pepper
coarsely chopped cilantro
lemon wedges
Directions:
Preheat broiler.
Line a large baking sheet with foil.
Arrange eggplant and tomato halves, cut sides down, on baking sheet.
Roast in middle of oven for 8-10 minutes, or until tomato skins shrivel and crack.
Transfer tomatoes to a plate as they are done.
Continue cooking eggplant 15 minutes longer, or until flesh softens and skin chars.
Let cool slightly.
Peel tomatoes and puree them.
Remove eggplant flesh from skin with a spoon; chop coarsely.
Heat olive oil in a large, non-reactive skillet.
Add onion and cook over high heat, stirring frequently, until lightly-browned around edges, 3-5 minutes.
Stir in garlic, cumin and turmeric.
Add tomato puree, reduce heat to low and simmer, covered, until slightly thickened, 12-15 minutes.
Stir in a little water if sauce is too thick.
Add the eggplant, sugar, 1 tsp salt and a pinch of cayenne.
Cover and cook over low heat for 10 minutes.
Garnish with cilantro and lemon wedges.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.