Ingredients

• 3 tbsp oil
• 1 onion, chopped
• 1 green chili, finely chopped
• 1 inch ginger, peeld and finely grated
• 4 cloves garlic, crushed
• 10 oz cherry tomatoes (about 30), halved
• 1.5 tsp salt
• 0.5 tsp turmeric
• 1.5 tsp cumin powder
• 1.5 tsp coriander powder
• 2 tbsp tomato paste
• 1 tsp sugar
• 2 eggplants, quartered then 1/8 inch slices

Method

• Heat the oil on medium heat, then add the onion and cook until soft, translucent and golden.
• Add the chili, ginger, garlic and cook for a few minutes while stirring frequently.
• Add the tomatoes and close the pan to soften for about 10 minutes
• Stir in the spices. When paste-like, add 2/3 cup of warm water with the eggplant, then coat carefully and close the pan for about 15-20 minutes until the eggplant is tender and falling apart via spoon.
• Serve with yogurt and garnish with coriander.

Part of #Recipes.

From Meera Sodha's Made in India.