Prepare the eggplant (1 or 2) ahead of time by puncturing the skin with a fork to allow steam to escape and bake whole in a hot oven for up to an hour or more. A knife should pass through the flesh with no resistance at all when cooked.
Scoop the eggplant pulp from the halved skins when cooled a little and save.
(an alternative is to steam it : begin by cutting the eggplant into cubes (10-15 ml) and steaming them for about 5 minutes until tender The mistake with eggplant is to under cook it and this solves that. Also eggplant can absorb a lot of oil and steaming first also fixes this.)
Heat the ghee and add mustard seeds and quickly put a lid on the saucepan. when they finish ‘popping’, add the cumin seeds and lower the heat and gently fry to darken them a few shades. Add the chilli flakes ( crushed black pepper could be use for a more mild dish). If using curry leaves or leek add now and gently fry a little.
Then add the zucchini and tomato and toss to cover with spiced ghee. When a little cooked add the baked eggplant pulp and stir through.
Add spice and salt and stir thru. Cover and cook slowly until zucchini is just tender, adding water only if necessary.
- 2 tablespoon basil leaves, fresh
Garnish with chopped basil (or parsley) leaves and serve.