Step 1

Rice: If serving with rice, get that started now.

Step 2

Eggplant: Cut the eggplant into bite-sized cubes. Heat oil in a large pot or pan, then add cubed eggplant. Cook until eggplant begins to brown and become soft, about 5 minutes.

Step 3

Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.

Step 4

Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant.

Step 5

Cans: Add the can of coconut milk and (undrained) diced tomatoes. Bring to a gentle simmer, cover, and let cook for 15 minutes.

Step 6

Serve: Serve warm over rice, topped with fresh cilantro.