|Eggplant||1 Medium, peeled and cut in to chunks|
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Grated fresh gingerroot||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Green bell pepper||1 , chopped|
Heat 1 inch of water in a steamer.
Place eggplant chunks in a steamer basket or colander.
Cover and steam for 8 minutes or until eggplant is tender.
Heat the water, broth, or wine in a skillet over medium heat.
Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes, and green pepper.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Toss the eggplant with the tomato mixture.
Chill for 30 minutes before serving.