1/2 lb Eggplant

2 tb Ghee

1 sm Onion, chopped finely

1 ea Garlic cloves, sliced

1/2 ts Turmeric

1 ea Bay leaf

1 ea 1 cinnamon stick

1/2 ts Salt

3/4 ts Cayenne pepper

1 sl 1/2 fresh ginger

2 md Tomatoes

1 ts Garam masala

Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Madhur Jaffrey, An Invitation to Indian Cooking