Bouranee Baunjan (Eggplant with Yogurt Sauce)

Ingredients

• •4 medium eggplants
• •Salt
• •Oil
• •2 medium onions, sliced
• •1 green pepper, seeded and sliced
• •2 large ripe tomatoes, peeled
• •1/4 teaspoon hot chili pepper
• •1/4 cup water
• •2 cups drained yogurt
• •2 cloves garlic
• •Salt to taste

Directions

1. 1Cut the stems from the eggplants and leave peel. Slice into 1 centimeter pieces. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well.
2. 2Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan and add onions. Fry gently until translucent.
3. 3Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onions, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili between layers. Pour in any remaining oil from the eggplant. Add onion and water, cover and simmer
4. 4gently for 10 to15 minutes.
5. 5Combine drained yogurt ingredients and spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah and drizzle the remaining juices over it. Serve with flat bread.