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Eggplant in Tomato Sauce


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Cooking Time: 16 mins. 24 secs.
Serves 4.
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Ingredients


2 medium brinjal (baingan / eggplant) (long variety)
1 tsp oil
salt to taste

For the tomato sauce
3/4 kg red tomatoes
3 cloves of garlic (lehsun), crushed
2 onions, chopped
1/2 tsp chilli powder
1 tsp oregano or 1/4 tsp carom seeds (ajwain) (optional)
1 tsp sugar
salt to taste

Method
  1. Slice the eggplants.
  2. Put the oil in a shallow dish and microwave on HIGH for about 12 seconds.
  3. Spread the eggplant slices over the hot oil and sprinkle a little salt on top. Cover and microwave on HIGH for about 6 to 7 minutes.

For the tomato sauce
  1. Chop the tomatoes and onions.
  2. Mix the tomatoes, onions and garlic in a glass bowl cover and microwave on HIGH for 5 to 6 minutes.
  3. Blend the mixture in a liquidiser.
  4. Add the chilli powder, oregano, sugar and salt and microwave on HIGH for about 3 minutes.
  5. Pour the prepared tomato sauce over the eggplant slices.
  6. Cover the serving dish and microwave on HIGH for 10-12 seconds.

Tips
  1. Serve hot.
RECIPE SOURCE : Microwave CookingBuy this cookbook
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