Eggplant Masala(ish) Curry

Authentic?  Not particularly, but I like to add my own tastes to the dish, and it's still tasty!

Ingredients:

2 T. vegetable oil or ghee
1 large yellow onion, chopped
6 cloves of garlic, minced
2 medium eggplants, cut into 1-2 inch cubes
1 t. ground ginger (use 2 t. fresh if you have it, it's better)
1 t. ground cumin
1 t. ground turmeric
1 T. garam masala
1/2 t. fenugreek
1/2 t. salt
1 can chopped tomatoes
1/4 cup plain yogurt
1 small bunch of cilantro, chopped

Instructions:

Heat oil over medium heat in a large skillet with a lid.  Add in the onion and cook until a rich golden brown color (this should take about 10 minutes).

Add in the garlic and stir.  Cook for 2 minutes.  Add in the eggplant and spices, stirring to coat.  Slightly brown the eggplant for a few minutes.

Pour the tomatoes into the mixture and bring to a simmer.  Cover the skillet and allow to cook for 10-15 minutes, until the eggplant is cooked through.

Remove the lid and allow the extra juices to cook off, stirring occasionally.  Taste and correct spices to your liking (I ended up adding more garam masala and some Vindaloo seasoning because I wanted some kick to it).

Immediately before serving, stir in the yogurt and cilantro.

Serve with naan and/or rice if you desire.  I just ate it plain and it was delish :D.  You could also serve it as a side dish or add some meat to it to flesh it out a bit more.

Vegan if you omit the yogurt!