2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 Tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1+1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro
Preheat oven to 350 F. Oil rimmed baking sheet and place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl and mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and saute until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients and saute 5 minutes to blend flavours. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper.
Serve with naan or rice.