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 180ºC oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tablespoon of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tablespoon oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. Ken CA