Mooshy Eggplant (Baingan Bharta variant)

1 medium to large Eggplant (about 2 cups chopped)
1 medium Sweet Onion
~1 cup fresh Tomatoes
2 hot green Peppers, ie serrano
(optional: bell pepper, yellow squash)

2 Tbsp Olive oil
2-4 tsp Cumin seeds
2-4 tsp ground Turmeric
1-3 dried red chile peppers (thai chile)
1 tsp garlic and ginger paste
(or about 1 clove garlic, minced and 1/2 tsp ground ginger)

Equipment: Pressure Cooker

Serving is about 1/2 cup, not a big bowl.

Rinse and chop all the vegetables. No need for peeling the eggplant, or dicing small and evenly.

Add just enough olive oil to coat the bottom of your pressure cooker, about 2 Tbsp.

Add all the ingredients to the pressure cooker, toss just enough to get the spices mixed in a bit. Add around 1/4 cup water, or enough that your pressure cooker won't cook dry.

Close the lid and bring to pressure at high heat. Lower to medium and cook at pressure for about 5 minutes. Cool the pan at the sink and open it, then return to the stovetop.

All the vegetables should be cooked to soft and tender. Cook and stir them until it's all 'mooshy' and fairly uniform looking. Continue cooking until most all of the water has evaporated from the mixture. You can see this when the oil comes to the top when you pause stirring, and the color is a bit darker. If you added bell peppers or squash this will take a bit longer, otherwise expect to stir for about 5 minutes.

Serve in small bowls, with pita bread or crackers, on rice, or whatever other breadlike side you prefer.