Ingredients
Yield: 3-4 Servings
Prep Time: 5 Minute
1 large eggplant
4 garlic cloves
1 medium tomato (seeded and cut into 6 wedges)
1/4 cup onion, chopped fine
1/8 teaspoon scotch bonnet pepper, minced (optional)
Salt and black pepper, to taste
2 teaspoons oil, melted butter or ghee
Preparation
