Wash and dice eggplants and tomatoes - approximately ½ inch dice.
Heat ghee in a heavy based pot and gently fry onion until it has a little bit of color. Add ginger and fry a little longer - careful ginger doesn't stick to pan!
Add all spices and salt and mix well. Then add tomatoes, mix well. Finally add the eggplant and mix well.
Cover the pot and turn to a low simmer. Stir occasionally to stop anything sticking to bottom of pan.
Cook until eggplant mix is thick and pulpy and most of the liquid has evaporated.
Serve with Indian bread or rice or as a side dish.