INGREDIENTS

* 2 1/2 pounds eggplant
* 2/3 cup clarified butter
* 1 cup chopped onions
* 4 large ripe tomatoes, chopped
* 4 teaspoons crushed coriander seed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
3. Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.

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