1 large eggplant
1 large tomato
2 tbs. oil
1 tea. cumin seeds
1/2 tea. turmeric
1/2 tea. red pepper flakes
1 tea. salt (to taste, we use less)
(optional- 1/2 to 1 tea. minced fresh ginger)
(optional- 1/4 cup chopped fresh coriander*)

Procedure:

Assemble all the spices on a dish and set aside. Chop the tomato into roughly inch sized pieces, set aside. Chop the eggplant (peeled or unpeeled, according to your taste**) into about the same sized pieces as the tomato. Heat the oil to med. (not too hot) and throw in all the spices but the salt and red pepper. Once the cumin seeds have browned slightly throw in the red pepper and stir. Immediately throw in the eggplant and salt. Stir. Add the tomato and stir again. Cook on a very low heat until quite soft. Stir occasionally. (If the dish seems to be sticking in the pan, its ok to add a little water. Start with 1/4 cup. Generally the salt leeches water pretty fast from the eggplant and, on low heat, water isn't needed.) Garnish with the chopped coriander.

Serves four to six. Tomato Baigan is compatible with most East Indian and Mediterranean dishes. Its a lovely side dish to most meats (I don't much like it with fish, but you might).

*Coriander is also known as Cilantro.
**If you (as I do) get rashes from eggplant skin, try lightly oiling both the eggplant skin and your own before peeling or chopping. It helps me. (If any of you know what is triggering this reaction, I'd love an email from you. Thanks.)