Recipe found on Food and Wine

2 large Eggplants (about 1 1/2 pounds each), pricked all over with a fork

3 TB Vegetable Oil

2 Onions, sliced

2 cloves Garlic, minced

2 TB grated fresh Ginger

1/2 tsp ground Coriander

1/2 tsp ground Cumin

1 tsp Fennel Seeds

1 Jalapeño Pepper, seeds and ribs removed, minced

1 lb Potatoes, peeled and cut into 1/2" cubes

2 tsp Salt

2 cups Water

3 medium Tomatoes (about 1 LB), chopped

2 TB Lemon Juice

1/2 cup chopped Cilantro

Heat the broiler.  Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes.  Set aside to cool.  In a Dutch oven, heat the oil over moderately low heat.  Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.  Add the garlic and ginger and cook, stirring until fragrant, about 1 minute.  Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer.  Add the potatoes, salt and water and bring to simmer.  Cook, covered, until the potatoes start to soften, about 10 minutes.  Cut each eggplant open and spoon the pulp into the potato mixture.  Simmer, uncovered, until the potatoes are tender, about 5 minutes more.  Add the tomatoes and heat through, about 2 minutes.  Stir in the lemon juice and cilantro and serve over rice.