Ingredients

1 big purple eggplant

1 tbsp oil

1 tsp cumin seeds

1 cup onion, chopped fine

4 cloves garlic, minced

2 jalapenos or spicy green chillies, chopped fine

1/2 tsp salt

1/8 tsp turmeric powder

2 tomatoes, chopped into ~1/2 inch pieces

1 tbsp ginger, grated

1 tsp ground coriander-cumin powder

cilantro, chopped fine

Directions

1.  Using a fork, poke holes in the eggplant.  Wrap the eggplant in foil.  Bake at 400F for 30 mins.  (Optional:  For a smoky flavor, remove the foil and broil the eggplant for 4 mins.  Turn the eggplant a quarter, and broil for 4 mins again.  Repeat until all 4 sides are broiled.)  Let the eggplant cool enough to touch.  Peel off the skin and cut the portion attached to the stem off- discard the skin and stem.  Slightly mash the inside and save it to use in Step 3.

2.  Fry the cumin seeds in the oil on med-high heat until they start to turn brown (<1 min).  Add the onions, garlic, and jalpenos.  Cook for ~7 mins, until the garlic turns light brown.

3.  Add the eggplant, salt, turmeric powder.  Cook for ~10 mins (until the liquid goes away).

4.  Add the tomatoes, ginger, and coriander-cumin powder.  Cook for ~5 mins (until the tomatoes shrink).

5.  Remove from heat and add the chopped cilantro leaves.  Serve hot.