6 eggplant tomato gravy Recipes

big eggplant 1-sliced, tomatoes 2-chopped, red chilli 2, green chilli 2, gingergarlic paste 1/2 tsp, curry leaf, oninon 1 chopped, turmeric powder 1/2 tsp, coriender powder 1 tsp, chilly powder 1 tsp, cumin seeds 1/2 tsp, mustard seed 1 tsp

eggplant, peeled and cut in long slices, white flour, yellow cornmeal, sugar or 1/2 tsp splenda substitute, milk, white pepper, pam cooking spray, diced tomatoes with onion and garlic, mushroom stems and pieces, with liquid, milk, flour, sugar or 1 tsp splenda substitute, shredded mozzarella cheese (optional)

green tomato, eggplant, breadcrumbs, egg, cooking oil, shredded mozzarella cheese, gravy (spaghetti sauce), salt, pepper, basil, garlic powder, oregano, parsley

mixed vegetables, sliced (any combination of vegetables such as: small japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.), tomatoes, peeled and diced or 1 24-oz can whole tomatoes, drained and chopped, fresh basil, chopped, garlic, minced, tomato paste, salt and pepper to taste, brown sugar, bean white gravy (see recipe ), dry white wine, flour tortillas, lima beans , soaked overnight and drained, water, butter, onion, diced, heavy cream, cornstarch, water, salt and freshly ground black pepper to taste