Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        eggplant
     1/2  cup           olive oil
   2      cups          onion -- finely chopped
   1      cup           tomatoes -- chopped
     1/2  cup           finely shredded ginger
   1      teaspoon      salt
     1/2  cup           red chili peppers
   1      tablespoon    hungarian sweet paprika
     1/2  teaspoon      ground black pepper
     1/2  cup           chopped coriander

Preparation:

Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open and scoop out the flesh into a skillet with the oil. Add the onion and cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander and serve.