Eggplant with Yogurt - serves 4

1 large eggplant
4 tbsp Vegetable oil
3 large onions, chopped
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp salt
1 cup yogurt
1/2 tsp sugar

This is a fairly simple Eggplant dish made with yogurt.
If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes.
Brown the onion in 2 tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt.
Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes.
Just before serving, stir in the yogurt and sugar. Serve with basmati rice.