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- Wash and slice aubergines.
- Heat ghee and saute the onion and garlic when hot for 2 to 3 minutes.
- Add turmeric, bay leaf and cinnamon stick and saute for a further 2 minutes, stirring frequently.
- Stir in sliced eggplant.
- Add salt, cayenne and ginger.
- Blend together well.
- Cook for 10 minutes.
- Add tomatoes, cover pot and cook for another 10 minutes.
- Sprinkle with garam masala and serve.
- Be careful not to overcook otherwise it will go very mushy.