1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid, 1 Fork
1 Rinse eggplant, wipe dry, trim and cut in half lengthwise. Rub cut surfaces lightly with salt and leave for 15 minutes.
2 Meanwhile, rinse the tomatoes, cut into quarters, remove the stems and remove the seeds. Coarsely chop the flesh. Peel the onions and cut into 1 cm (approximately 1/2 inch) cubes. Peel and chop garlic.
3 Mix chili powder, ginger and turmeric in a small bowl.
4 Heat 2 tablespoons oil in a heavy skillet. Pat eggplant dry and fry in hot oil 1 minute, then turn to cook and take out of skillet after 30 seconds.
5 Heat the remaining oil. Add coriander, mustard seeds, cumin and cinnamon stick and fry briefly.
6 Add onions and garlic and cook 2 minutes, stirring.
7 Add tomatoes and mixed spices from the bowl and sauté 1 minute.
8 Pour broth into the skillet, put in eggplant again, cover and simmer over medium heat for 20 minutes.
9 Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt and season with some salt and pepper. Transfer eggplant from the skillet onto a plate. Season the sauce with salt, pepper and a little vinegar and pour over the eggplant. Serve with mint yogurt.