Chalow Badenian (Sauteed Eggplant) recipe

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani

2 whole eggplants, cubed into chunks
1 onion
1/2 tablespoon fresh garlic, chopped
1/2 teaspoon turmeric powder
1 whole tomato, chopped
1 tablespoon tomato paste (for added color)
1/2 green or red bell pepper, diced
2 cups warm water
2 tablespoons vegetable oil
Salt and pepper to taste

Peel and cube eggplant and set aside.

In a saucepan, fry diced onion with vegetable oil. After a few minutes, add garlic and turmeric, mix for additional 2 or 3 minutes. Add whole chopped tomato, tomato paste and diced pepper.

Mix well, then add 2 cups warm water. Add salt and pepper, then all of the eggplant. Cover the pan and simmer on medium heat for about 10 minutes. Remove cover and test eggplant to be sure it has softened.

Serve in a large bowl, garnished with a cup of plain yogurt that has been mixed with fresh garlic and a pinch of salt.

Pairs well with white basmati rice.