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1
Preheat broiler.
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2
Line a large baking sheet with foil.
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3
Arrange eggplant and tomato halves, cut sides down, on baking sheet.
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4
Roast in middle of oven for 8-10 minutes, or until tomato skins shrivel and crack.
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5
Transfer tomatoes to a plate as they are done.
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6
Continue cooking eggplant 15 minutes longer, or until flesh softens and skin chars.
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7
Let cool slightly.
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8
Peel tomatoes and puree them.
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9
Remove eggplant flesh from skin with a spoon; chop coarsely.
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10
Heat olive oil in a large, non-reactive skillet.
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11
Add onion and cook over high heat, stirring frequently, until lightly-browned around edges, 3-5 minutes.
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12
Stir in garlic, cumin and turmeric.
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13
Add tomato puree, reduce heat to low and simmer, covered, until slightly thickened, 12-15 minutes.
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14
Stir in a little water if sauce is too thick.
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15
Add the eggplant, sugar, 1 tsp salt and a pinch of cayenne.
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16
Cover and cook over low heat for 10 minutes.
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17
Garnish with cilantro and lemon wedges.
