Indian eggplant, onion, and tomato casserole

This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot, and call it "Bangin' Bart." It is eggplant, onions, and tomatoes, but not in the usual way.

In this recipe, the vegetables are cooked to mush, with only a small amount of tomato!just enough to flavor it.


(serves 6-8)


  1. In a large frypan, sautae the onion in the oil until it is translucent.
  2. Add the spices, and stir for 1 minute.
  3. Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour).
  4. Remove the lid, and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip.


I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try 1 tsp of fresh ginger, 1/2 tsp of turmeric, 1/2 tsp 1 tsp of garam masala for a more authentic Indian flavor.


Difficulty: easy.
Time: 15 minutes preparation, 45 minutes cooking.
Precision: no need to measure.


Richard Newman-Wolfe 
University of Rochester, Rochester NY 
Recipe last modified: 18 Oct 84

Original header

Path: decwrl!recipes
From: nemo@rochester (Richard Newman-Wolfe)
Subject: RECIPE: Eggplant Bangin' Bart
Message-ID: <2710@decwrl.DEC.COM>
Date: 2 May 86 03:37:31 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, CSD, Rochester NY
Lines: 60
Approved: reid@glacier.ARPA

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