Indian eggplant-bhurtha

1 large eggplant
1 medium onion
1 med-large tomato
1 large clove garlic
1/2 tsp ground ginger (or 1 tsp freshly grated)
1 tsp cumin (can sub 1/2 cumin seed and 1/2 tsp ground cumin-add seed before onion and let toast a few minutes)
1/2 tsp tumeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1.5 tsp salt
1/4 tsp pepper


Eggplant:

Coat eggplant with a little oil.  Roast eggplant whole at 425 for ~45 mins until soft (skin will char and be VERY easy to remove, fork will pierce through flesh very easily).  Remove skin and dice eggplant.   Set aside (or, time it so it the onion mixture has been cooking ~10-15 mins when eggplant is done/diced and add directly to onion mixture).  

Onion mixture:
Saute diced onion (dice it fairly small) in ~1 tbsp olive oil with cumin and ginger ~ 5mins until soft.  Add remaining spices, and the tomato (diced).  Cook ~5-10 mins until tomato softens.  Add eggplant and simmer ~10-15 mins.  Serve with quinoa, or, rice, or, bread.

adapted from allrecipes.com