• 1 med eggplant
• ¼ tsp. course ground or cracked pepper
• 2 green chilies (jalapeno peppers)
• 1 c onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon green chili, seeded & minced
• ¼ teaspoon turmeric
• ½ teaspoon salt
• sugar substitute to taste
• ½ c tomatoes, chopped
• 1 tablespoon cilantro, chopped
• green onions, for garnish

• smoke by putting it over an open flame on the top of the stove and keep turning it or roast the eggplant in the oven until it turns black and collapses. Peel, mash and set aside
• heat skillet, spray pan with Pam, when hot add the pepper along with the whole chilies
• fry for a few seconds, then add the onion and cook until it is richly browned (add some water if needed)
• add garlic and ginger and stir a few times
• mix in the remaining minced chili, turmeric, salt, sugar and tomatoes
• simmer, covered, until the tomatoes soften and you're left with a thick mixture
• discard the whole chilies if desired
• add the eggplant and simmer, covered, for 10 minutes
• stir occasionally to prevent it sticking
• remove from heat and let it sit 15 minutes
• garnish with cilantro and green onions and serve

Gilda's note: I found this dish to be improved if you add a teaspoon or so of curry powder. It adds another dimension to the flavors. Also the dish is even better if eaten the next day.