Spicy Eggplant With Tomatoes

From "5 Spices, 50 Dishes" by Ruta Kahate.

• Ready In: 25 mins
• Serves: 4

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

Directions

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.