Ingredients

• 1 garlic cloves, sliced
• ½ teaspoon turmeric
• 1 bay leaf
• 1 1-inch cinnamon stick
• ½ teaspoon salt
• ¾ teaspoon cayenne pepper
• 1 slice ½ inch fresh ginger
• 2 medium tomatoes
• 1 tablespoon garam masala

Directions

• Directions
• Wash and slice auberges. Heat ghee and sauté the onion and garlic when hot for 2 to 3 minutes.
• Add turmeric, bay leaf and cinnamon stick and sauté for a further 2 minutes, stirring frequently. Stir in sliced eggplants.
• Add salt, cayenne and ginger. Blend together well, cook for 10 minutes. Add tomatoes, cover pot and cook for another 10 minutes.
• Sprinkle with garam masala and serve. Be careful not to overcook otherwise it will go very mushy.