Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels. In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish.