1. "Saute" in a bit of water onions, cinnamon, cumin seeds, in a non-stick skillet, until everything is mixed, and onions are getting translucent

2. Add eggplant & mix thoroughly so that eggplant chunks are coated with spices.

3. Cover and cook for 20 minutes on med-low temperature, stirring occasionally. As the eggplant cooks, it releases lots of water, so don't worry about sticking.

4. When eggplant has cooked Very thoroughly, add 1/2 cup of nonfat plain yogurt, and stir gently.

5. Simmer on very low for 5 min.

6. Garnish with garam masala

Easy, quick & tastes like food for kings. (I think)