• 500 g baby eggplant, sliced in cubes
• 200 g onion, chopped
• 200 g tomato, chopped
• 2 teaspoons ginger, minced
• 3 garlic cloves, minced
• 1 green chilli, diced (optional)
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• ¼ teaspoon ground turmeric
• 1 teaspoon curry of your choice or more
• olive oil
• salt and peper to taste

Put a little olive oil in a pan and bring to heat. Add cumin seeds and cook for about 30 seconds or less until you smell them. Add the onion, garlic and ginger. Sauté until nearly golden brown.
Add chilli’s and sauté till nice golden brown.
Add spices and cook for 30 seconds just so that the raw flavor of spices is gone.
Add tomatoes and put lid on pan. Cook until tomatoes is soft, stirring in between. When tomatoes is soft, squash them a bit and add eggplant.
Stir until eggplant is covered in sauce. Put lid back on, stirring occasionally over medium heat. Cook until eggplant is soft. If it gets to dry add one tablespoon water to it at a time. (I only added 1 tablespoon) Add salt and pepper to taste.

Recipe posted by and photo: Frances Smith