1    Large eggplant

      4 tb Vegetable oil

      3    Large onions, chopped

      2    Cloves garlic, crushed

      1 tb Freshly grated ginger

      1 ts Ground coriander

    1/4 ts Cayenne pepper

    1/2 ts Turmeric

      1 ts Cumin

      1 ts Salt

      1 c  Ogurt

    1/2 ts Sugar

  This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy
  about eggplant, you can adapt this to use zucchini or other squash; just
  watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or
  until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp
  of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and
  salt. Fry for several minutes. Add the remaining 2 tbsp oil and the
  eggplant cubes. Cook about 5 minutes. Just before serving, stir in the
  yogurt and sugar. Serve with (but not necessarily ON) basmati rice.
                        Ken  CA