Boil the eggplants till they are slightly cooked. You can also fry the eggplant to cook them, but I prefer boiling so, it uses less oil. Boil them till they change color, around 10-12 minutes are enough.
Take oil in a pan. Add kalonji followed by garlic.
Once the garlic changes color, add the tomatoes followed by salt, red chili powder and turmeric powder.
Once the tomatoes are mushy, mash them a little more and add the boiled eggplants to them.
Add a little water, around 2-3 tbsp and cook till the oil separates.
Take it out on a serving dish and put the yogurt sparingly on it. Serve with Afghan noni.