Buraunee Baunjaun

Combine and mix well:
I c. yogurt, drained in a cheese cloth for one hour, or sour cream. (I didn't do the draining bit).
3 chopped cloves of garlic, or 1 tsp dried garlic
1 tsp salt
This is called chaka.

Wash, peel and slice in 1/2 inch slices: 3 medium or 1 large eggplant.
Score slices slightly with a knife, sprinkle 1/2 tsp salt or so and let slices stand for 10-15 minutes on paper towel to draw juice off.

Heat 1 cup of oil in a frying pan. Fry slices of eggplant until light brown and set aside.
Add one diced onion to the oil and fry until lightly brown in color.
Add the following to the oil/onion:
eggplant slices
1 tsp salt
1/2 c. tomatoe sauce or 1 c. tomato juice
1/4 tsp red pepper/cayene
1/4 c. chopped green, or sweet pepper
1/4 c. water

Cook slowly until eggplant is tender, adding more water if needed, but reduce the sauce after the eggplant is cooked.
To serve: Spoon a layer of chaka on a plate/platter. Arrange slices on top, cover with a layer of chaka and top it with sauce.

The recipe comments serving with naun and kaboubs. I found some paneer at YehWah's which worked well.