Eggplant and Tomato Curry

Adapted from Meera Sodha

3 tablespoons oil
1 large onion, chopped
1 fresh green chilli (like jalapeno or Serrano), finely chopped
1 Tablespoon ginger, peeled and finely grated
3 cloves of garlic, crushed
1½ cups of halved cherry tomatoes or diced tomato 
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 teaspoon sugar
2 globe eggplant, quartered, then cut into quarter inch-thick slices, or 4 Japanese/Chinese eggplant, halved and then sliced into quarter inch-thick slices

Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onion and cook for 6 to 8 minutes, until soft, translucent and turning golden. Add the green chilli, the ginger and the garlic and cook for a further 3 to 4 minutes, stirring frequently, before adding 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 pop 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.

Check for spices and salt and adjust as necessary, then serve with a spoonful of yoghurt, a sprinkle of cilantro and naan or rice.