|Water/Nonfat chicken broth / vegetable broth||1⁄4 Cup (4 tbs)|
|Onions||2 , sliced|
|Eggplant||1 Large, cut into 2-inch cubes|
|Plain nonfat yogurt||2 Cup (32 tbs)|
|Low sodium tomato puree/1 tablespoon low-sodium tomato paste||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
Heat water or broth in a large saucepan over medium heat.
Cook and stir until onion is tender.
Add more liquid during this process if necessary.
Add eggplant, yogurt, tomato puree, ginger, cloves, cumin, and 1 cup water.
Cook over low heat for 20 minutes or until eggplant is tender.