Curry Eggplants - cooking recipe

Ingredients

2 tbsp vegetable oil
2 None onions, halved, finely sliced
1 tbsp mild curry paste
1 None small red chili, finely chopped
2 tsp finely chopped ginger
8 None finger eggplants, roughly chopped
1 (13.5 oz) can diced tomatoes
1 cup plain yogurt
1 tbsp chopped fresh cilantro

Preparation

Heat oil in a large frying pan over medium heat. Cook onions, curry paste, chili and ginger, stirring, for 3-4 mins, until onions have softened.
Stir in eggplant and tomatoes. Simmer, covered, for 15-20 mins, until eggplant is tender.
Remove from heat and fold in yogurt and cilantro.