Indian Cream of Eggplant and Spices , called Chutney

 

Ingredients:

1)1 eggplant cut in cubes

2)2 tomatoes

3)half chopped onion

4)2 well chopped garlic

5)1 big pepper cut in medium cubes

6)1 tea spoon of grated ginger

7)Salt as your wish

8)Vegetable oil

9)1 tea spoon of cardamom seeds

10)1 pinch of curry

11)1 olive oil thread

12)Juice of half lemon juice

Way of To Do:

1)Put the eggplant cubes in water on a cauldron with salt and put in the oven. Turn off the oven when the water begins to bubble.

2)After begun to bubble, you turn off the oven and put the eggplant on a colander, to drain the water

3)Blend the eggplant with a bit of water, until it be turned into a homogeneous paste , like in the processor

4)Put in a pan the oil , salt ,and onion to cook

5)Put the garlic and the ginger, to be gilded

6)Add the tomatoes with a bit of water , just enough to cover  the tomatoes , to turn them into a paste  and lid the pan 

7)Put the peppers to be cooked togheter

8)Pour the blended eggplant in the pan

 9) Put the olive oil thread and mix with all

10)Put in a beautiful bowl you like and serve. Yor eggplant chutney is ready!