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 400F. oven until very
soft, about 50 minutes. Alternatively, prick with a fork, set on paper
toweling, and e, 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.