1 med. onion, chopped
1 tbsp. fresh gingerroot, minced
3 tbsp. vegetable oil
5 garlic cloves, minced
2 tsp. ground coriander seed
2 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. cayenne
1 eggplant, unpeeled and cut into 1-inch cubes
1 lb. fresh plum tomatoes, diced
1 tbsp. tomato paste
Salt and pepper to taste

In a large saucepan, heat oil and cook onion until very soft. Add garlic, ginger, coriander, cumin, turmeric, and cayenne; stir. Add eggplant and mix together well to coat eggplant with spices. Add tomatoes, stirring constantly. Blend tomato paste with 1/3 cup water and add to saucepan; mix well. Cover and simmer over low heat until eggplant is tender and mixture is thick, about 30 to 40 minutes. Season with salt and pepper.

This can be made ahead and chilled. It can be served hot or cold with cut-up pita bread.