Categories: Vegetables, Indonesian, Usenet 
      Yield: 6 servings 
  
      1 lg Eggplant 
      3    Garlic cloves, 
           -sliced or chopped 
      4 T  Onion, chopped 
  1 1/2 c  Tomatoes (fresh), ripe 
      1 t  Sugar 
      1 t  Salt 
      2 t  Red hot chili peppers, 
           -fresh 
    1/2 c  Water 
      2 T  Vegetable oil 
  
  Cut the eggplant into long quarter-round strips.  Bake them at 400 200 for 
  20-25 minutes, or until they are soft but not mushy. 
   
  Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers 
  and water and mash with a wooden spoon until it forms a coarse paste. 
   
  Fry the tomato paste in the oil until the liquid is reduced (about 10 
  minutes).  Pour the sauce over the eggplant and serve immediately 
   
  NOTES: 
   
  *  Indonesian baked eggplant in chili sauce -- I got this recipe originally 
  from an Indonesian cookbook.  It's a nice way to cook eggplant. 
   
  : Difficulty:  easy. 
  : Time:  30 minutes. 
  : Precision:  Measure the spices. 
   
  : Brian Reid 
  : DEC Western Research Laboratory, Palo Alto CA 
  : decwrl!reid  -or- reid@decwrl.DEC.COM 
  :  Mallison (tektronix!moiram) 
  : Organization:  Tektronix, Inc.  Beaverton, Or 
   
  : Copyright (C) 1986 USENET Community Trust