Cooking this in these big chunks (see photo below) solves the textural problems you find sometimes with eggplant, which is a welcome discovery.
Note that I used my frozen homemade tomato paste for this. (Refresh your memory here for how we did that.)
This recipe serves two with the generous serving shown above.
3 tablespoons olive oil
1 large onion, chopped
1 fresh Serrano chili, finely chopped
1 Tablespoon ginger, peeled and finely grated
3 cloves of garlic, crushed
1½ cups of diced tomato
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup tomato paste
1 teaspoon sugar
1 globe eggplant, quartered, then cut into quarter inch-thick slices
Plain Greek yogurt (for garnish)
Fresh cilantro, chopped (for garnish)
Put the oil into a wide-bottomed, lidded frying pan on medium heat. When it’s hot, add the onion and cook for 6 to 8 minutes, until soft, translucent and turning golden. Add the Seranno chili, the ginger, and the garlic, and cook for a further 3 to 4 minutes, stirring frequently. Add the tomatoes, then put the lid on the pan and wait for the tomatoes to soften (this should take around 10 minutes).
Stir in the salt, turmeric, cumin, coriander, tomato paste and sugar. Mix together, and when the mixture is looking paste-like add a half cup of warm water, followed by the eggplant. Carefully coat the eggplant in the tomato mixture and place the lid back on the pan.
Cook for around 15 to 20 minutes, on a low to medium heat, until the eggplant is tender, falling apart and soft enough to cut with a wooden spoon. Add more water if you notice it trying out.
Serve with a spoonful of yogurt, a sprinkle of cilantro. It would also be good with naan, or rice.