1. cut eggplants into 1/2-inch cubes. 2. heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits. 3. add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture. 4. cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
