Every time I prepare this dish, the recipe is requested. So here it is with two cooking variations. Both are good. You choose. Enjoy! Serves 4 easily with basmati rice.

Cooking Method 1
Place whole eggplant in a shallow pan and bake at 400 degrees until very soft (50 mins)
Cool slightly, then cut a slit in eggplant and scoop out the pulp
Discard any large seed pockets, skin and stem
Coarsely chop the pulp, then place in a colander to drain
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and tomato
Cook, stirring often, until tomato juices are released (about 5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 10 minutes uncovered
Stir in eggplant and cook 5 minutes to heat through and blend flavors
Add/Mix in coriander just before serving

Cooking Method 2
Wash and chop eggplant into cubes
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and eggplant
Cook, stirring often, making sure eggplant is evenly coated in seasonings
(add another Tbsp of olive oil, if needed)
Add tomatoes, continue to cook, stirring often, until tomato juices are released (5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 15 minutes uncovered to heat through and blend flavors
Add/Mix in coriander just before serving