Title: Lal saaker ghanto (red chard & eggplant)
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      8 c  Red chard, coarsely chopped
      2 tb Vegetable oil
      1 ea Dried red chile
    1/4 ts Five spice powder
      1 c  Onions, finely chopped
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/2 ts Salt
      1 ts Sugar
      1 c  Water
  3 1/2 c  Eggplant, cubed
    1/4 ts Garam masala
           Onion rings, to garnish
 
  Steam chard & then puree in a blender.  Set aside.
  
  Heat oil in a skillet over medium low heat.  Fry red chile until it
  darkens.  Add five spice powder & fry until the spices start to
  crackle. Add onion & fry until it is a rich brown, stir constantly.
  Add green chile, turmeric, salt & sugar.  Add water & bring to a
  boil. Add eggplant & lower the heat slightly.  Cover & simmer until
  the eggplant is soft.
  
  Add pureed chard.  Uncover & cook for a minute or so to heat the
  mixture right through.  Stir all the time.  Remove from heat & blend
  in the garam masala.  Garnish with onion rings & serve immediately.
  
  Excellent with pigeon peas & bread.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"