2 whole eggplants
4-6 fresh tomatoes
1/2 onion, finely chopped
2-3 cloves garlic, finely chopped.
1/4 - 1/2 t. chipotle chili pepper, or to taste (Chipotle adds the smokiness that comes from the traditional method of fire-roasting the eggplant.)
1/2 t. garam masala
1/2 t. turmeric

salt

Pot 1: 2 eggplants, peeled and cut into 1/2" slices. Arrange around the bottom of a Sport pot, overlapping so the slices are not sitting flush with the bottom of the pan. Sprinkle generously with Kosher, sea, or other coarse-ground salt. Repeat layers until all eggplant is used.

Pot 2: 4-6 whole tomatoes, peeled. After cooking, mash into a pureed consistency

Place both pots into the solar oven for 3-4 hours (or all day. Overcooking will not harm this dish.)

Saute onion, garlic, chipotle, garam masala and turmeric in olive oil, or include in the tomato mix in the solar oven if you don't want to use your stovetop. On a cutting board, coarsely chop eggplant. stir in tomatoes. Serve warm or at room temperature with brown rice or naan bread.