Ingredients: ( To serve-- 4-6)

1. Eggplants (aubergines) -- 3 1/2 lbs
2. Vegetable Oil -- 3 tbsp.
3. Cumin seeds (Jeera) -- 1 tsp.
4. Onion -- 1 (finely chopped)
5. Grated ginger --1tbsp
6. Chopped Garlic -- 1 tbsp
7. Peeled Tomatoes -- 3 (finely chopped)
8. G.Chillies -- 3 (chopped)
9. Garam masala and Red Chilli Powder(cayenne) -- 1/2  tsp. of each
10. Salt to taste
11. Cilantro (coriander leaves) -- 1 cup

Method:

1. Prick a few holes and place on flame. Keep turning until charred and soft inside. Collect the pulp. (See Note to prepare using an oven instead of a flame.)Discard the skin. Chop roughly.

2. Heat oil, add cumin seeds. Put onions and fry. Add ginger and garlic. Fry for 3 minutes.

3. Add the tomatoes, chillies, red chilli powder, garam masala and salt. Stir and fry for 2 minutes. Turn heat to medium low and cook for 8 minutes or until tomatoes are soft. Put the eggplant pulp. Stir and cook for 5 minutes. Add coriander leaves.

4. Serve with chapathi or paratha.