Spiced Eggplant Indian Style

Preheat oven to 325 degrees F (165 degrees C).

Half eggplant(s) and bake for 20 minutes or until tender. Using a potato masher or pastry blender crush eggplant.

Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook stirring until liquid evaporated. Remove from heat and sprinkle with coriander.