Curried Eggplant In Tomato Sauce - cooking recipe

Ingredients

1 large aubergine, cubed
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
1/2 teaspoon ground ginger
1/2 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric
3 teaspoons tomato paste
1 (14 ounce) can coconut milk
1 tomatoes, diced
salt

Preparation

Heat the oil in a pot and fry the onion till light golden colour.
Add the spices, cook for 2 minutes.
Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.