Again, this is a modified version of a recipe I found on-line, in French, on the site of Miss Bonbon (love that name, "Miss Candy"). The original is a sweet-and-sour recipe, which uses onions caramelized with honey, which sounds yummy. I must try her version one day. In the meantime, here is mine. It is easy because you cook the eggplant first in a microwave (without having to "sweat" it) and you use canned tomato.
||Slice in two along long axis and cook about 8 minutes in
||onion, medium, diced
||Sauter until tender. One minute
before end, add
||garlic clove, minced
||(Size according to your taste; I
use a big one.) Let cook with onions only until it starts to smell good.
||grossly diced tomatoes, without
peel or pulp
||Add to onion-garlic mixture
|pinch to 1/2 tsp, according to
grated fresh ginger
|Add and stir
|Remove aubergine from peels and
slice into pieces; add to tomato-onion mixture.
||cheese in small pieces (I use
||Sitr into mixture
|Either put the mixture back into
the skins in a dish (I find this to be a pain), or just put it in a
||Sprinkle over the top
|Put into 200°C oven and cook
This also is very good with basmati rice or even just good bread (Indian or French)