2.00 large eggplants, unpeeled, diced
2.00 large tomatoes, diced
2.00 large onions, finely chopped
2.00 tablespoons oil (or clarified butter)
2.00 teaspoons salt
1.00 teaspoon black pepper
In a large frying pan, sauté the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). 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.