This is a fairly simple Eggplant dish made with yogurt.
If you aren't crazy (about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350° F oven for 1 hour or until tender. When cool, peel and cut into cubes.
Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt.
Fry for several minutes. Add the remaining 2 Tbsp oil and the eggplant cubes. Cook (about 5 minutes.)
Just before serving, stir in the yogurt and sugar. Serve with basmati rice.Servings: 4