1 1/2 lbs. eggplant, peeled and sliced about 1/4 inch thick
4 tbsp. corn, or other vegetable oil, plus some for brushing
3/4 lb. lg. new potatoes, scrubbed and sliced
1 lb. onions, coarsely chopped
2 lg. cloves garlic, minced
1 1/2 tsp. ground cumin
1 bay leaf
1 head cauliflower, cut into bite-sized pieces
1 1/2 tsp. coarsely grated fresh ginger
6 canned Italian plum tomatoes, drained
1/2 c. chopped cilantro
1 c. or more nonfat plain yogurt

Arrange eggplant slices on non-stick broiler pan and brush lightly on both sides with oil. Broil as close to heat as possible, watching that the slices do not brown. When one side is brown, turn and brown on the other. Total time about 15 minutes.

Cut potato slices into quarters and saute in 2 tablespoons oil until slices begin to brown and soften. Remove and set slices aside. In same skillet, add remaining oil and saute onion and garlic for a couple of minutes. Add cumin and bay leaf and mix well. Continue to saute until onions soften and take on color.

Add cauliflower, ginger, and tomatoes, breaking up tomatoes before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done. Cut eggplant into large chunks and add to skillet to heat through. Serve with cilantro and yogurt. Serves 2-4.