Ingredients
eggplant: two, large
onion: half, chopped fine
green chile pepper: 1/4 or to taste, chopped fine
ginger; ½ piece, remove skin, chopped fine
turmeric: 1 heaping teaspoon
salt
black pepper
tomato sauce: about 100 gram
Preparation
poke both eggplants with fork, place on cookie sheet (aluminum foil recommended below) place in oven for at least an hour (or more) until eggplant is very soft remove from oven, let cool remove eggplant skin, will be very easy to do with hands chop eggplant into small pieces, about 1/2 inch by 1/2 inch brown: onion, green chile pepper, ginger, turmeric, salt, black pepper, until onion has yellowed stir in eggplant stir in tomato sauce cook for 15-20 minutes on low heat - until all water has evaporated
