Spicy Eggplant (version III)

1 pound eggplant
3 tablespoons oil
1 large onion, finely chopped
3 tomatoes, chopped
1 tablespoon cilantro, fresh, chopped
2 green chilis, chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
3/4 teaspoon coriander
3/4 teaspoon salt

Place the eggplant under a preheated broiler for bout 15 minutes, turning frequently until the skin turns black and the flesh soft. Peel off the skin and mash the flesh. Heat the oil in a karai or wok over medium heat and fry the onions until soft. Add the tomatoes, cilantro and green chilis and fry another 2-3 minutes. Add the mashed eggplant, turmeric, chili, coriander and salt and stir. Fry for another 10-12 minutes and serve warm.

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