---------- Recipe via Meal-Master (tm) v8.03
  Categories: Main dish, Vegetables
       Yield: 6 servings
       2 lb Eggplant
       2 tb Salad oil
     1/2 ts Cumin seeds
       1 tb Fresh ginger, minced
       1    Medium red onion
       1 ts Turmeric
     1/2    Green pepper
       2 ts Ground coriander
       1 ts Ground cumin
       1 ts Paprika
       1 ts Salt
     1/4 ts Black pepper
       1    Tomato (large)
     1/4 c  Water
     1/4 c  Fresh cilantro, chopped
   Place whole eggplant in a shallow pan and bake in a
   400øF. oven until very soft, about 50 minutes.
   Alternatively, prick with a fork, set on paper
   toweling, and microwave, uncovered, at 100% for 18-20
   minutes.  Cool slightly.  Cut eggplant open and scoop
   out the pulp in large chunks, discarding larger seed
   pockets, stem and skin.  Coarsely chop. (Some people
   prefer to leave the skin on and chop the eggplant into
   1 cubes.) Set in a colander to drain.
   Coarsely slice red onion.  Mince ginger. Heat oil in a
   wide frying pan over medium heat.  Add cumin seeds,
   ginger, and onion and cook, stirring occasionally,
   until onion is soft. Coarsely chop tomato and seeded
   green pepper. Add to onion mixture along with
   turmeric, coriander, ground cumin, paprika, salt, and
   pepper.  Cook, stirring occasionally, for 5 minutes.
   Add water and bring to a simmer.  Reduce heat to low
   and simmer for 10 minutes.  Stir in chopped eggplant
   and cook for 5 minutes just to heat through and blend
   flavors.  Just before serving, stir in coarsely
   chopped cilantro. Per serving: 2 g protein, 11 g
   carbohydrate, 0 g cholesterol, 80 calories.