Baingan Bharta with Roasted Sweet Potato, Brown Rice & Homemade Garlic Naan
[Vegan]

For the Vegetables:

1. For the roasting bit, wash and dice your eggplant and sweet potatoes. Don't peel them.
2. Parboil the potatoes until they're almost knife tender. Then lay each out on its own cookie sheet for roasting with olive oil and a smattering of the aforementioned spices.
3. Go for about 25 minutes at 425°F. or until they're both browning. Flip once or twice during this time.
4. Meanwhile, get a Dutch oven or large saucepan going on your stovetop. Sauté a sliced onion, 3-4 cloves of garlic and a good chunk of fresh ginger in olive and sesame oil. Allow them to get brown up, then add the eggplant, potatoes; 2, 15 oz cans of diced tomatoes, and 1 c. of veggie stock. Allow everything to simmer for about 30 minutes with the seed satchel immersed.

For the Naan:

1. Mix together the ingredients in the first list and allow to rise at least an hour or two.
2. At that point, divide the dough into 8 equal portions, fold them into balls, and refrigerate for a couple hours or until you're ready to use them.
3. When you're ready, arrange the ingredients from the second list on a plate. Then roll each ball out to about 2-3" in diameter, press each face down into the mixture, then return them to a floured board to roll out the rest of the way.
4. The finished product will be about 8" in diameter and maybe 1/4" thick.
5. Cook each bread in a dry skillet over medium heat, approximately 2-3 minutes or until bubbles begin to form on top.
6. Then move each dough off the skillet and directly onto a gas burner. Cook on low for about 1 minute or until they just start to crisp up on the bottom.
7. Remove and cover with a towel when they're done. You may store them like this until dinner or wrapped up in a warm oven.