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Title: Roasted Eggplant with Chilies
Categories: Ethnic Vegetarian Chili
Yield: 4 Servings

2lbEggplant
1/2cOlive oil
2cOnion, finely chopped
1cTomatoes, chopped
1/2cFinely shredded ginger
1tsSalt
1/2cRed chili peppers
1tbHungarian sweet paprika
1/2tsGround black pepper
1/2cChopped coriander

Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching.

Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve.

Bruce Cost, "Ginger East to West"

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