Recipe - Roasted Eggplant With Chilies

2 pound Eggplant
One half cup Olive oil
2 cup Onion, finely chopped
1 cup Tomatoes, chopped
One half cup Finely shredded ginger
1 teaspoon Salt
One half cup Red chili peppers
1 tablespoon Hungarian sweet paprika
One half teaspoon Ground black pepper
One half cup Chopped coriander

Grill or broil whole eggplants until they collapse.
When cool enough to handle, slit them open & scoop out the flesh into a
skillet with the oil. Add the onion & cook over a medium heat for 10
minutes. Stir frequently to prevent scorching. Add all the reemaining
ingredients excepting the coriander. Cook, stirring often for 10 to 15
minutes. Take care not to let it burn. Stir in the coriander & serve.