Roast the eggplant in a 350F oven for 1 hour or
until tender. When cool, peel and cut into cubes.
2. Brown the onion in 2 tbsp of the oil. Add
ginger, garlic, coriander, cayenne, turmeric, cumin and salt.
3. Fry for several minutes. Add the remaining 2
tbsp oil and the eggplant cubes. Cook about 5 minutes.
4. Just before serving, stir in the yogurt and
sugar. Serve with basmati rice.