Spicy Eggplant With Tomatoes

• 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

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.

italian eggplant, canola oil, onion, garlic, ginger, ground turmeric, ground cumin, cayenne, tomatoes, salt, sugar

Taken from www.food.com/recipe/spicy-eggplant-with-tomatoes-385617 (may not work)