Wayne Boatwright wrote:
>
> A friend of mine is having a casual dinner for family and a few friends.
> There will bea bout 15 people. She is serving beef shish kabob and rice
> pilaf. Appetizers and desserts are already taken care of. I've agreen to
> provide another side dish, but haven't decided what to take. AFAIK, most of
> the people there will eat most things and no allergies are involved.
>
> Oh, it can be something I can either make ahead and take or something I cook
> at her house. Either is accepetable.
>
> Suggestions?
>
> TIA

"Brony Banjan Damshoda"

An eggplant dish that also has tomatoes, peppers and onions. Quite easy
to make and very good. From "Classic Afghan Cookbook" ISBN 0-9669206-0-0
(highly recommended).

2 medium eggplants
2 large tomatoes
2 large green peppers
1 large onion
1tsp chopped garlic
1/4tsp black pepper
1tsp chopped jalapeno

Peel and slice eggplant the long way into 1/2" thick slices. Salt and
rest in a strainer to draw out juices ~2hr.

Slice the onion, tomatoes and peppers into 1/4" thick rings / slices.
Place the onion in the bottom of a round pot and set aside.

Lightly fry the eggplant on each side in a little oil until lightly
browned. Place half the eggplant on top of the oinions in the pot. Place
half the pepper and tomato slices on top of the eggplant in the pot.
Sprinkle half of the garlic, jalapeno and black pepper on top of the
contents in the pot. Place the remaining eggplant in another layer, then
top with the remaining green pepper and tomatoes. Sprinkle the remaining
garlic, jalapeno and black pepper on top.

Place a kitchen towel over the pot, then the lid, and fold the excess
towel over the lid. The towel absorbs the vapor and prevents it from
dripping back into the pot. Simmer over medium heat or until everything
is tender.

Yes, the recipe is correct, you do not add any liquid to the pot. All of
the liquid comes from the vegtables, particularly the tomatoes. Standard
garnish is yogurt and mint.