1 lg. or 2 med. eggplants
4 med. tomatoes
3 tbsp. fresh coriander
2 tsp. cumin
1 tsp. turmeric
2 tsp. scraped, fresh ginger root
1/2 c. chopped onions
1 tsp. fresh lemon juice
1/4 tsp. hot red pepper
1/4 c. vegetable oil or butter
2 cloves chopped garlic

Preheat oven to 450 degrees. Place eggplant(s) in shallow baking dish in middle of oven for one hour. (Prick with fork before baking to avoid explosion!) Scrape out pulp. Combine eggplant pulp, tomatoes, coriander, cumin, turmeric and red pepper. In skillet, heat oil or butter, add garlic and ginger and stir. Add onions and cook 2 minutes. Add eggplant mixture and stir again. Sprinkle before serving with fresh coriander and lemon juice. Use as an accompaniment to rice.