Submitted by: Mabel from Chicago, Illinois
Preheat the oven to 400 degrees. Roast the eggplants for about 45 minutes until the skin is burnt. When cool enough to handle, remove the skin and mash with a fork.
Heat oil until hot. Saute onion for a few minutes until caramelized. Saute ginger and garlic for a minute or so. Stir in cumin and coriander. Add a few drops of water if the mixture becomes too dry. Add mashed eggplants and saute. Add the rest of the ingredients. Cover and simmer for at least 30 minutes.
You can keep it simmering on the stove longer while the guests arrive. Serve over Aromatic Rice.