This versatile ingredient can be roasted, fried, baked, steamed & grilled. This is a good chemistry  with other vegetables.

Ingredients:

Eggplant- 5 medium
Vegetable oil-2 ½ tbsp
Onion (large)- 1 chopped
Water- ¼ cup
Jalapeno pepper- 1(removed seeds & chopped)
Garlic- 5-6 cloves (chopped)
Ginger- 1 inch (chopped)
Garam masala( powder)- 1 tbsp
Tomato sauce- 1-6 ounce
Salt-  as per taste
Chopped tomato- 1 ½ cup
Coriander leaves- to garnish (optional)

Direction:

Wash the eggplants properly & place on the flame to roast.
Turn the eggplant frequently till the whole the body is charred.
Let it cool & cut it into small pieces. Remove the seeds & keep in a separate container.
Take a medium kadai and heat oil on medium temperature.
Add onions & fry till they turns golden.
Then add ginger, garlic & jalapeno. Stir well and fry for 5 -10 minutes.
Sprinkle garam masala all over the paste and pour water.
Add all other remaining ingredients (including eggplants).
Cove the top and allow it to cook almost an hour on low heat.
Stir frequently to make sure that the bottom is not burning.
Remove from the flame and pour it in a serving bowl.
Garnish the top with coriander leaves & eggplant is ready to serve with plain rice.