Method
- Cut the eggplant into 1 centimetre cubes.
- Heat the oil in a large pan. Add the onion, ginger and garlic and cook until the onion is soft.
- Add the eggplant and continue to cook for 5 minutes until the eggplant begins to soften.
- Stir in the tomatoes, tumeric, coriander, cumin and chilli. Continue to cook for a further 10 minutes until some of the liquid starts to evaporate.
- Add extra spice or chilli if you like extra flavour in your curry.
- Serve with cooked rice.
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