Mix all ingredients and refrigerate

Cut the eggplants into ½ inch slices.

Sprinkle slices liberally with salt and leave them to ooze the water and then pat them dry. I usually skip this step if my eggplants are fresh from the farm.

To bake - Brush slices with some olive oil and arrange on cookie sheets. Broil until lightly browned. About 3 minutes each side.

Alternately – heat oil in a skillet and pan fry the eggplants o a few at a time.

In either of the methods do not cook the eggplants completely. They should be slightly firm in the middle.

Once the eggplants are done, remove them from the pan and begin to cook the tomatoes in the same pan.

Put the 2 tsp oil in the pan and add in garlic, saute and then add tomatoes.

Cook until they become mushy then add in the turmeric, coriander and cayenne. Stir to combine and cook until the spices are well mixed in. Remove from the pan and keep aside.

Now arrange half of the eggplants (in the same pan ) to cover the surface of the pan.

Arrange the cooked tomatoes on top. Repeat with another layer of eggplant and the remaining tomatoes.

Add 1/4 cup water and cover with a tight lid.

Cook on low medium heat for about 20 minutes and check for doneness. You are looking for a soft texture but not a mush.

Top with the eggplant stacks, lifting each stack carefully. Top with the remainder of the yogurt.

Sprinkle the dried mint on top. Garnish with fresh mint leaves. Serve immediately, with naan.