Spicy Eggplant With Tomatoes - cooking recipe

Ingredients

1 large italian eggplant (about 1 lb)
3 tablespoons canola oil
1 medium onion, finely chopped
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon cayenne
2 medium tomatoes, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar

Preparation

cut eggplants into 1/2-inch cubes.
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.
add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.