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“Mashed and charred
With tufts of smoke,
With flavor this dish
Makes you choke.
Creamy and lush
This Bharta in a pot
Invaded Italy
And made it hot”
Ingredients
1 cup macaroni, boiled
1 medium sized eggplant
1 ripe tomato, finely chopped
1 clove of garlic, crushed
¼ onion, diced
½ yellow pepper, finely chopped
½ cup of green peas
½ teaspoon basil leaves
½ teaspoon paprika
5-6 fresh mint leaves
2 tablespoons olive oil
Salt & pepper to taste
Method
Roast the eggplant by putting it directly on the flame of a stove. Do so evenly for all parts till the skin turns black and begins to flake easily. Put it in a pot of cold water and leave for a few minutes. You will notice that the skin begins to drop off. Remove all the skin and mash the inside of the eggplant. Keep aside to cool
Heat oil in a pan. Add the garlic and onions and sauté till onions are golden brown. Add the rest of the ingredients, except the macaroni and the eggplant. Cover and cook till the tomatoes are tender. Add the eggplant, along with ¼ cup water and cover to cook for another 4-5 minutes. Once the eggplant is tender, mash and blend all the ingredients well and sauté on high heat for a few minutes. Remove from heat, mix in the macaroni and serve hot.