3 pounds eggplants (2 very large ones)
2 tablespoons coriander seed
8 green cardamom pods
2 level tsps black peppercorns
1 pound (3 medium) onions
2 tbsps peanut or coconut oil
6 cloves of garlic
1 inch of fresh ginger root
3 pounds (about 10 medium) tomatoes, peeled, seeded and chopped
4 1/2 cups vegetable stock
1 tablespoon ground turmeric
4 small, hot red chilies
2 1/2 cups lite coconut milk
2 cups packed (2 small bunches) cilantro, chopped
1/2- 3/4 cup fresh mint leaves, chopped

A mixture of eggplants is very pretty in this party dish. Trim the stalk ends off and cut them into fat chunks. Place in a colander, sprinkle with salt, and place in the sink to drain for at least 30 minutes, while preparing the other vegetables.

Peel and roughly chop the onions, then cook them with the oil in a large, heavy-based pan over a moderate heat until they are soft, translucent and sweet. This can take up to 30 minutes.

Once the onions are cooking, crush the cardamom pods with the flat blade of a knife or a rolling pin and shake out the little black seeds. Place all the whole spices except the chilis in a dry heavy frying pan and toast over medium heat about 5 minutes, until fragrant. Grind in a mortar or spice grinder (or clean coffee grinder) to a coarse powder. Peel the ginger and cut it into thin matchsticks. Stir it into the onion along with the sliced garlic, turmeric and herbs.

Peel and seed the tomatoes, chunk them up and add them to the pan. Then while is is cooking, rinse the eggplant chunks and dry. Without oiling them, grill them on a ridged cast-iron grill pan till they are starting to soften and have dark grill lines across them. Turn them so they are cooked on both sides, removing them as they are ready and replacing them with another batch.

Add the grilled eggplants to the onion mix, then pour in the stock, bring it to boil, then add the coconut milk, chilis, a little salt. Turn down the heat immediately, and continue cooking for about 45 minutes at a simmer. The eggplant chunks will become very tender, but stop before they start to shred.

Lift out the eggplant, tomato and some of the onion with a slotted spoon. Reduce rest of the sauce by boiling hard for 5 minutes or so. Now ladle about 3/4 of the sauce into a blender, blend the hot sauce smooth. Be sure to cover the top with a folded dish towel cloth before you turn it on, the sauce can blow the top off the blender. Return the vegetables and the sauce to the pot, then stir in the chopped mint and coriander leaves. Correct the seasoning, heat through and serve over rice. Turkish red lentil soup before, then whole green beans, a yogurt side dish and good bread, and a wonderful dessert- invite your good friends.