My cooking club theme this month was Indian cuisine, and we had quite an Indian feast! I’ve made a few Indian flavored dishes before, not too spicy of course, but this meal felt very authentic, complete with basmati rice and naan. I brought this eggplant dish, which seemed to fit right in. I combined a few different recipes I found to create this one. Roasting the eggplant in the oven is an easy way to reduce the quantity of oil used, and the spice level here is mild.

1 large eggplant
1 T oil
2 onions, sliced thinly
1/2 t red chili powder
1/2 t garam masala
dash cayenne pepper
1 (8 oz.) can tomato sauce
1 (8 oz.) can peas, drained

Roast the eggplant in the oven at 350F for 1 hour, turning every 20 minutes, until softened. Allow to cool, and gently remove the skin. Mash the eggplant with a fork, and set aside.

In a frying pan, heat the oil, and then add the onions. Cook for 10-15 minutes over high heat, until softened, and add spices. Stir thoroughly, and then add tomato sauce and peas. Simmer mixture for 2-3 minutes, and then add eggplant. Cook on medium heat until warmed throughout.

• sides