Date: Sat, 11 Apr 1998 17:45:57 +0100
From: Maralyn (firstname.lastname@example.org)
This can be prepared the day before and kept in 'fridge.Serve re-heated
as a side dish or over rice/pilaf.I served with a green salad
2 large onions sliced thinly
1 large Aubergine (egg plant) about 1lb
1 packet mixed bell peppers I used 1 red 1 green 1 yellow
1 tsp salt
4 tomatoes chopped
1 tsp Garam Masala
1 pkt fresh coriander (cilantro) roughly chopped (I didn't have any)
Spray a large pan/wok with light oil spray and cook onion over a medium
heat for 5 mins until softened.
Whilst onion is cooking quarter eggplant lengthwise and cut into thin
slices.Quarter and core the peppers and slice thickly.Add to the pan and
*stir-fry* with salt and paprika for 10 mins over a medium heat.
Stir in tomatoes, cover and simmer for 10 mins until vegetables are
softened and tender.Stir in the garam masala and chopped cilantro.