Ingredients
1 large eggplant
1 tomato
1 onion
1 teaspoon fresh ginger, finely chopped or grated
1½ teaspoons vegetable oil
½ teaspoon turmeric, ground ½ teaspoon chili powder
1 teaspoon salt
1 teaspoon garam masala (see recipe below)

Procedure
1. Wash and cut eggplant and tomato into small cubes and finely chop onion and ginger.
2. Heat the oil in a saucepan for 1 minute.
3. Add the onion and ginger and fry over medium to high heat, stirring constantly, until golden brown.
4. Add the turmeric, chili powder, salt, and garam masala to saucepan. Mix thoroughly.
5. Add the eggplant and tomato to saucepan. Stir well and cover pan with lid.
6. Reduce the heat to low and cook until the eggplant and tomato are soft, stirring occasionally to prevent vegetables from sticking to pan.
7. After 20 minutes, remove the lid and continue to cook over low heat, stirring often, until liquid evaporates. The dish is ready when the ingredients are blended together as a thick puree.
8. Serve with rice, whole wheat bread, or tortillas.

Serves for 6 portion.