Preheat oven to 400°F.

In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done.

Cool, peel, and mash the pulp.

In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.

Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add parsley and stir until the dish is cooked through.