Begin by spraying the bottom of a large pot with PAM (or similar substitute). Take the onions and garlic and cook until translucent.
In a separate pan, sautée the eggplant until lightly browned on all sides. Add a small amount of water to the eggplant and cover, simmering, for five minutes or until soft.
Add the tomato and carrot to the garlic and onion. Stir and add 1/2 cup of water. Add other vegetables, cover and simmer until the eggplant is ready. Add the eggplant, and the spices, to the pot. Cover and simmer until the vegetables are soft and spicy.