Eggplant Curry

2 medium eggplants2 tablespoons vegetable oil1 teaspoon cumin seeds1 medium onion, thinly sliced2 teaspoons minced garlic1 tsp minced ginger (or ginger powder)1 tablespoon curry powder (cumin, turmeric, coriander, cinnamon, nutmeg)1-5 tomatoes, diced (depending on how much you love tomatoes)1/2 cup plain yogurt1 fresh hot pepper, finely chopped1 teaspoon salt1/4 bunch cilantro, finely chopped (optional)Preheat oven to 450 degrees F (230 degrees C).Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender.  Remove from heat, cool, peel, and chop.Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.Mix ginger, garlic, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt.  Mix in eggplant and hot pepper, and season with salt. Cover, and cook 10 minutes over high heat.  Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.