Diana and Jerry Senturia’s Khatta Meetha Baingan (sweet sour eggplant)

Ingredients:
• 10 baby eggplants
• 1-3 tablespoons curry paste (depending on desired spiciness)
• 1 tsp. ground coriander
• 1 tsp vinegar
• 2 large tomatoes chopped fine
• 3 teaspoons tomato ketchup
• Salt to taste
• 2 tbsps vegetable/canola/sunflower cooking oil
• Chopped coriander leaves to garnish
Preparation:
• Trim the stems of the eggplants very slightly and slit them (not all the way) into quarters.
• Heat the oil in a pan and add the curry paste, vinegar, tomatoes, ketchup and mix well. Fry/sauté for a minute.
• Add the eggplants, salt to taste and cook till soft (six to eight minutes).
• Turn off fire, garnish with the coriander leaves.
• Serve with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
Adapted from about.com.