Serves 6-8 Ingredients: ¼ cup olive oil 1 tablespoon scraped, finely chopped fresh ginger root 4 teaspoons, finely chopped garlic 1 onion, chopped or sliced ½ teaspoons salt 1 teaspoon ground cumin ½ teaspoon coriander ½ teaspoon cardamom 1 teaspoon turmeric 1 carrots, cut in bite size pieces 3 Japanese eggplants, ends removed, cut lengthwise