The Apartment

1 medium eggplant
2 plum tomatoes
1/2 red bell pepper, chopped
1 green chili
1/4 inch ginger
3 Tbsp vegetable oil
1/4 tsp asafetida
1 tsp cumin seed
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp garam masala
2 Tbsp cilantro, chopped

1. Microwave eggplant in a large dish for 8-10 minutes until tender. (Or bake on a cookie sheet for 45 minutes at 400 F, turning every fifteen minutes.)
2. Let cool, then peel and chop into small pieces.
3. In a food processor, blend tomatoes, ginger, and green chili.
4. Heat oil in a saucepan on medium high, and fry bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
5. Reheat the remaining oil. As soon as a cumin seed cracks in the oil, add asafetida and cumin seed.
6. After cumin seeds crack, add tomato puree, coriander, turmeric, red chili, and salt and let it cook a few minutes until tomato puree and oil separate.
7. Add eggplant, and cook at medium heat for 8-10 minutes, while continually stirring and mashing the eggplant.
8. Mix in bell pepper, cilantro, and garam masala. Serve hot over rice.