2 Servings 45 min Cook
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 Tbsp Vegetable Oil
1/2 Cup, chopped Onions
5 Cloves, minced Garlic
1 Pepper Green Peppers
1 Cup, chopped or sliced Tomatoes
1/2 Tsp Chili Powder
1 Tsp Salt
1 Tbsp Fresh Cilantro
Place eggplant directly on gas stovetop so skin blackens and flesh cooks.
If you have an electric stove, bake the eggplant in a 375 degree F oven for approximately 30 minutes until soft.
Set aside until cool.
Peel the skin off the eggplant and discard.
Mash the eggplant flesh until only small lumps remain.
In a pan, heat the oil and add the onion, garlic, and chili and sauté until onions are translucent.
Add chopped tomatoes and cook until pulpy and broken down.
Add salt and red chili powder.
Mix mashed eggplant into the pan with onion-tomato mixture and simmer for 5 minutes.
Garnish with cilantro and serve.