Eggplant Bharca

Ingredients

• 2 medium eggplants
• 1/2 cup peas (frozen is fine)
• 1/4 cup oil
• 1 teaspoon garlic
• 1 1/4 cups onions (finely chopped)
• 1 1/2 cups chopped tomatoes (fresh or drained canned)
• 2 green chilies
• 2 teaspoons kosher salt
• 3 tablespoons cilantro

Directions

1. 1

   roast the whole eggplants until completely soft on a wood or charcoal fire. The skin will be charred black. That's ok.

2. 2

   Let them cool then slice them in half and scrape out the eggplant into a bowl.

3. 3

   saute the onions until soft. Add in garlic and chilies then in a minute or 2 add the eggplant.

4. 4

   Add the salt, tomatoes, and peas. Cook until peas are tender.

5. 5

   Add cilantro and serve hot over rice.