2003ish!
Made this in the days when dinosaurs roamed the earth and Cookie Tony was just getting off his knuckles. So I can’t clearly remember if it tasted all that good but since I wrote it down, it must have made an impression. Take a chance. But I’d suggest buying, along with the ingredients, a bottle of Maalox, just in case.

Serves 4

INGREDIENTS
1 large aubergine (a.k.a. eggplant and brinjal)
1 tbsp olive oil
2 medium onions (chopped fine)
2 tomatoes (chopped fine)
2 tsp oil (use twice)
1/2 tsp chili powder
1 tsp masala powder of choice
1 tsp sugar
Salt to taste

HOW TO
Roast aubergine on gas flame till skin peels and the pulp gets semi-cooked.
Away to clean cutting board; remove charred skin.
Retain pulp.
Allow to cool.
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Whacamacalit? Tadka? Sauce paste? I dunno. Why not taste base?:
In skillet, heat half the oil.
Fry onions.
Add tomatoes, fry.
Add chili powder.
Then, masala powder.
Fry till spices release aroma.
Allow to cool.
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Dump aubergine pulp and ‘tadka’ in blender.
Add wee bit of hot water.
Next, sugar and salt.
Blend away till creamy.
~~~
Add rest of oil to skillet (still coated with patina of taste base).
Dump in the stuff from blender.
Fry for two minutes on medium flame.
Done.
Spread on firm, hard-crusted bread.
Streak with a few threads of olive oil.
Enjoy!