Roasted Eggplant Curry with Tomatoes Baingan Bharata Recipe

Preheat the oven to 425 degrees.

Prick the skin of the eggplants in several places. Place on a foil-lined baking sheet and place in the oven. Bake for 35 to 45 minutes, of until the eggplants have collapsed. Remove and let them cool. when ready to handle, scoop the flesh away from the skin. discard the skin and stems; chop the eggplant flesh coarsely.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden, then add the minced chili and sauté for another minute or two.

Add the chopped eggplant, the diced tomatoes, the spices, and sugar. Stir well and cook over medium-low heat, covered, for 10 minutes.

Season to taste with salt and remove from heat. Stir in the chopped cilantro and serve.

Note: If you are not inclined to use fresh chiles, simply season the dish to taste with another spicy seasoning like Thai red curry paste or hot red pepper flakes.

VARIATION: To turn this into a delicious main dish, add a 15- to 16-ounce can chickpeas (drained and rinsed) and serve over a hot cooked grain of your choice (couscous, quinoa, or brown basmati rice). Also WW pasta of choice.