Test 3 - Quick curried eggplant

http://www.spiciefoodie.com/2012/08/24/indian-eggplant-curry-and-10-useless-facts/

This is a winner. Make sure the eggplant is well cooked.
3 - This continues to be delicious.

2 large eggplants, peeled, diced into 1/4 x 1/2 inch pieces
2 large tomatoes, diced
1 large onion, finely chopped
2 garlic cloves, minced
fresh ginger 1.5 inch piece, finely chopped
1 tsp ground turmeric
1 tsp cumin
¼ tsp mustard seeds
1 tsp salt
1 Tbsp Garam Masala
fresh chilli or chilli powder- to your taste
2 Tbsps mustard or grapeseed oil

1. Place the eggplant into a collander and sprinkle with a healthy dose of salt - about 1-2 tsps, and toss to make sure the salt is well distributed. I use plates to stack on top to help start pressing the liquid out of the eggplant. After about 20 minutes, remove the plates and grab handfuls of eggplant and squeeze as hard as you can to get as much liquid out as possible, and set aside.
2. Heat the oil in a large pan and cook the onion, chilli and ginger, until the onion has softened.
3.  Next add all of the spices and cook for 3 minutes, stirring often to prevent burning. 
4. Next, add the tomatoes and the eggplant. Mix well so that the eggplant has been well coated with the spices.
5. Cover and simmer at a medium-low heat until the eggplant has cooked all the way through, is soft and the liquid has evaporated leaving a thick mixture. Adjust the seasoning and serve.