In a saucepan, fry diced onion with vegetable oil. After a few minutes,
add garlic and turmeric, mix for additional 2 or 3 minutes. Add whole chopped
tomato, tomato paste and diced pepper.
Mix well, then add 2 cups warm water. Add salt and pepper, then all of the
eggplant. Cover the pan and simmer on medium heat for about 10 minutes. Remove
cover and test eggplant to be sure it has softened.
Serve in a large bowl, garnished with a cup of plain yogurt that has been
mixed with fresh garlic and a pinch of salt.