Place whole eggplant in a shallow pan and bake in a 400�F. 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 3 cm 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.