Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         eggplants -- peeled and diced
   2                    peeled tomatoes -- (seeded), finely
                        -- diced
   3      tablespoons   ghee or oil
   2                    onions -- finely chopped
   1      piece         fresh ginger -- (1 1/2 inch)
   1      teaspoon      turmeric
     1/8  teaspoon      chili pepper
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground coriander seeds
   1      tablespoon    garam masala
                        salt and pepper -- to taste

Preparation:

1. Place eggplant in a colander in layers, sprinkling salt between each layer. 2. Place ginger and chili in a small food processor and puree. 3. Heat ghee or oil in a saucepan and add onions, cook until translucent. 4.Stir in ginger and continue cooking until onions start to brown. 5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute. 6. Add the tomatoes and stir 2 minutes. 7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper. 8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree. 9. Add the rest of the garam masala and stir 3 minutes. NOTE: If eggplant starts drying add a little water (very little).