2	medium size eggplants, about 3/4 pounds (360 g) each

canola oil cooking spray

1	teaspoon (5 ml) low fat margarine

2	medium onions 1/2 pounds (240 g), chopped

2	cloves garlic, minced

1	tablespoon (15 ml) grated fresh ginger

1/2	teaspoon (2.5 ml) ground turmeric

1	teaspoon (5 ml) ground coriander

1/8	teaspoon (.6ml) crushed dried red pepper flakes

1/2	teaspoon (2.5 ml) salt (optional)

1/2	teaspoon (2.5 ml) sugar substitute

1/4	cup (60 ml) water

1	cup (228 g) low fat plain yogurt

1. Preheat the oven to 500°F, Gas Mark 9.
2. Bake the eggplants on a cooking sheet for 12 minutes until the skin turns black turning once. Remove and allow to cool. Remove the stalk and skin and chop fine. set aside.
3. Lightly coat a covered nonstick skillet with cooking spray. Add the margarine and chopped onions; cook, stirring every so often until the onions begin to change color. Add the garlic and ginger and stir well to combine. Cook for an additional 2 minutes.
4. Add the turmeric, coriander, red pepper flakes, salt, sugar substitute, and water. Simmer for 2 minutes.
5. Add the finely chopped eggplant. Cover the pan and simmer for 5 minutes.
6. Remove the lid and stir in the yogurt a little at a time. Reheat, but do not bring to a boil. Serve immediately.