Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        eggplant
   4      large         onions -- finely chopped
   3      large         tomatoes -- chopped
   1      teaspoon      red chili powder
     1/2  teaspoon      turmeric powder
   1      piece         fresh ginger -- (1 inch), chopped
                        -- fine
   6      cloves        garlic -- crushed
   1      teaspoon      coriander powder
   4                    black cardamoms -- crushed
   6                    white cardamoms -- crushed
   1 1/2  sticks        butter -- (6 oz)
                        fresh coriander leaves -- to garnish

Preparation:

Preheat oven to 350 degrees. Cook eggplant for 20 minutes in open pan. Remove and skin well. Mash with a spoon. Melt butter and fry onions until light brown. Add tomatoes and remaining ingredients. Cover and cook for 15 minutes. Garnish with fresh coriander leaves. Serve with rice pilaf or chapatis.