Directions

Lightly oil and grill eggplants over charcoal. Char on all sides. Alternatively, you may also roast in oven. Put in a bowl and cover with a plate til it's cool enough to handle. When cool, peel off skin and remove as many seeds as you can. Some seeds are ok -- I don't like the texture of the seeds.

In a spice grinder, add garlic, ginger and tumeric and add about a tbsp of oil. Add a pinch of salt if you like. (just remember to not add too much salt to the finished dish) Put paste in a small dish next to the stove.

Blanche, skin and crush tomatoes with your hands.

In a large pan over med high heat add 1 tbsp oil. Add cumin and wait til it sizzles. Add onion and chili. Wait til translucent then add paste, coriander and 1/2 tsp masala. Cook for 3-5 minutes then add tomatoes. Cook for about 15 minutes then add eggplant and the other 1/2 tsp garam masala. Add salt and pepper.