Eggplant and Tomato Curry

Ingredients

• 3 tablespoons oil
• 1 large onion, chopped
• 1 fresh green chilli (like jalapeno or Serrano), finely chopped
• 1 Tablespoon ginger, peeled and finely grated
• 3 cloves of garlic, crushed
• 1½ cups of halved cherry tomatoes or diced tomato
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 2 globe eggplant, quartered, then cut into quarter inch-thick slices, or 4 Japanese/Chinese eggplant, halved and then sliced into quarter inch-thick slices