2 large eggplants
2 sliced tomatoes
1 sliced green bell pepper
6 tbsp. oil
1/2 cup tomato paste
1/2 cup water
1 teaspoon crushed garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander seeds
Yogurt Sauce: Chakah
1/2 cup plain thick yogurt - water may be removed
1/4 teaspoon crushed garlic
1/4 teaspoon salt Granish
1 teaspoon crushed dry mint leaves
Mix the yogurt sauce ingredients and keep aside
Preheat oven to 400 degrees.
Peel eggplant and slice into 1/2-inch round pieces.
Add 4 tbsp.oil in a large frying pan and brown eggplant over medium heat.
Season a large baking dish with the rest of the oil, and layer with eggplant, sliced tomatoes and green pepper.
Mix together all ingredients for tomato sauce. Pour sauce on top of eggplant in baking dish, cover with foil and bake at 400 degrees for 30 minutes.
Mix together all ingredients for yogurt sauce.